Ingredients
8chicken thighs,(3 ounces) bone-in, skin-on
½tspsalt
⅛tsppepper
2tbspolive oil
1½lbsYukon Gold potatoes,about 4 medium, cut into 1-inch chunks
12ozbaby carrots
3garlic cloves,whole unpeeled, smashed with the flat of a knife to break the skin
1bunchSwiss chard
1½cupschicken stock
1tbspdijon mustard
1lemon,grated, finely zest
½tspdried thyme
½lemon,juiced
¼cupparsley,chopped
Preparation
Preheat the oven: Preheat the oven to 400 degrees F.
With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides.
Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.
In a large ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down.
Cook on the skin side only for about 5 minutes without disturbing it or until the skin lightly browns. Transfer to a plate. Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.
In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.
Add the chard stalks, smashed garlic, and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with thyme.
Transfer the pan to the oven. Roast, uncovered for 30 minutes or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.
Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil.
Stir the chard leaves into the skillet and cook for 2 to 3 minutes or just until wilted. Remove the garlic cloves.
Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley.
Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.
