Chicken thighs with sunny little vegetables

Ingredients

• 4 pieces Boneless farm chicken thighs (Remove the skin and excess fat if desired)
• 1 piece Yellow bell pepper (Core and cut into small dice)
• 200 g Cherry tomatoes (Cut each tomato in half)
• 2 cloves Garlic cloves (Lightly crush, keep the skin for flavor)
• 1 piece Sweet onion (Cut in half then into petals)
• 2 tbsp Olive oil (For cooking and browning)
• 1 sprig Fresh thyme (Keep the small leaves)
• 1 handful Fresh parsley (or other garden herb) (Coarsely chop)
• 120 ml Water (½ cup, for deglazing)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the chicken

   Remove the joints, cut the thighs in half, trim excess fat and skin if desired. Lightly season with salt and pepper.

   Time: PT5M

2. Prepare the vegetables

   Cut the onion in half, remove the root and separate into petals. Core the yellow bell pepper and cut into small dice. Halve the cherry tomatoes. Crush the garlic cloves keeping the skin.

   Time: PT7M

3. Heat the pan

   Pour a drizzle of olive oil into the pan, heat over medium‑high heat. Test the heat with a small drop of water: it should sizzle immediately.

   Time: PT2M

4. Sear the chicken thighs

   Place the thighs skin‑side (or fatty side) down. Cook 4‑5 minutes until a nice golden color develops, then flip and sear the other side for 2 minutes.

   Time: PT5M

   Temperature: medium-high

5. Add the vegetables

   Stir in the onion petals, pepper dice, halved tomatoes, crushed garlic, thyme and parsley. Salt and pepper again.

   Time: PT2M

6. Deglaze

   Pour ½ cup of water (≈120 ml) into the pan, stir to loosen the browned bits from the bottom.

   Time: PT2M

7. Bake

   Place the pan in the preheated oven at 160 °C and cook 25‑30 minutes depending on thigh size, until the chicken is tender and the vegetables are confited.

   Time: PT30M

   Temperature: 160°C

8. Rest and serve

   Remove the pan from the oven, let rest 5 minutes. Serve the thighs with the confited vegetables, accompanied by pilaf rice or pasta.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

40 g

Carbohydrates

4 g

Fat

7 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless farm chicken thighs: Bone-in chicken thighs, Chicken drumsticks
• Instead of Yellow bell pepper: Red bell pepper, Green bell pepper
• Instead of Cherry tomatoes: Cocktail tomatoes, Small diced tomatoes
• Instead of Garlic cloves: Garlic powder (½ tsp), Garlic paste
• Instead of Sweet onion: Shallot, Red onion
• Instead of Olive oil: Sunflower oil, Peanut oil
• Instead of Fresh thyme: Herbes de Provence, Rosemary
• Instead of Fresh parsley (or other garden herb): Cilantro, Basil
• Instead of Water: Chicken broth, Dry white wine
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black pepper: White pepper, Spice blend

Equipment Needed

• Large skillet (cast iron or non‑stick)
• Chef's knife
• Cutting board
• Oven
• Kitchen tongs or spatula
• Measuring cup (optional)
• Mixing bowl (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Debone the chicken thighs properly to avoid cartilage pieces.
• Achieve a golden coloration when searing the chicken.
• Observe the oven cooking time (160 °C, 25‑30 min) for tender meat.

Chef Tips from the Video

• Using fresh thyme from the garden gives an incomparable aroma.
• For extra sweetness, add a teaspoon of honey with the olive oil before searing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Package individually and freeze up to 2 months.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Debone the chicken the day before and keep it refrigerated, covered.
• Pre‑cut all vegetables and store them in an airtight bowl.