One Pan Crispy Chicken

09 Apr 2024


4 skin-on chicken thighs

1 shallot

200g asparagus

300g beetroot

80g frozen peas

60g goats cheese

2 tbsp basil

2 tbsp mint

Vegetable oil

Salt and pepper

Lemon wedges


  1. Place a rack in center of oven; preheat to 400°. Into a large ovenproof pan, pour oil. Season chicken on both sides with 2 teaspoons salt and 1/2 teaspoon pepper and arrange in pan skin side down. Cook over medium heat, undisturbed, until chicken skin is deeply golden brown, 10 to 14 minutes. Turn skin side up and continue to cook until just browned on the bottom, about 1 minute more (chicken will not be fully cooked through). Transfer to a plate.
  2. In same pan over medium-high heat, season the beetroot with remaining 1 teaspoon salt and stir to coat. Spread in a single layer, cut side down, and cook, undisturbed, until golden brown on the bottom, about 5 minutes.
  3. Add the shallot and toss with the beetroot. Cook, stirring for about 30 seconds. Add asparagus and gently toss to combine. Push vegetables to edges of pan and nestle chicken in the centre, skin side up.
  4. Transfer the pan to the oven and roast until the vegetables are tender and chicken is nearly cooked through, 8 to 10 minutes.
  5. Add peas to the pan, scattering around chicken. Continue to roast until peas are warmed and chicken is fully cooked through, about 5 minutes more.
  6. Arrange chicken and vegetables on a platter. Sprinkle with goat cheese, basil and mint. Serve with lemon wedges alongside.