Herbed Chicken with Spring Vegetables

🌿🍗Herbed Chicken with Spring Vegetables🍗🌿

Fresh, flavorful, and giving spring on a plate 🌸✨

Golden, crispy herb-loaded chicken served over tender veggies in a light pan sauce… simple, elevated, and SO good 🤤

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✨ Ingredients (serves 4–6):

• 1/4 cup fresh thyme leaves, chopped

• 1/4 cup fresh parsley, chopped

• 3 cloves garlic, minced

• 1 tsp fennel seeds

• 1/4 tsp red pepper flakes

• Kosher salt & freshly ground black pepper

• 3 boneless, skin-on chicken breasts

• 3 bone-in, skin-on chicken thighs

• 3 tbsp olive oil

• 1 tbsp butter

• 6 cipollini onions, peeled

• 8 oz baby carrots, trimmed

• 1 cup chicken broth

• 6 oz snap peas, trimmed

• 4 oz morel mushrooms

⸻

🔥 Directions:

1. Preheat oven to 375°F. In a bowl, mix thyme, parsley, garlic, fennel seeds, red pepper flakes, salt & pepper.

2. Loosen chicken skin and tuck herb mixture underneath. Season outside with salt & pepper.

3. Heat olive oil in a skillet over medium-high. Sear chicken skin-side down until crispy (about 5 min), flip, then transfer to oven for 15 minutes.

4. In the same pan, melt butter. Add onions & carrots, season, and cook until tender (about 7 min).

5. Add chicken broth, scraping up the flavor. Stir in snap peas & mushrooms. Simmer until tender and slightly reduced (about 5 min).

6. Plate veggies, top with chicken, and spoon sauce over everything. Serve immediately 🔥

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