Honey Chicken Thighs with Spring Vegetables


With perfectly browned thighs and bright vegetables, this dish is a celebration of fresh spring produce and flavor.

Honey Chicken Thighs with Spring Vegetables
Serves: 4-6 servings
  • 6 bone-in skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ⅓ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 6 large carrots, cut into 3x½-inch sticks or 12 baby carrots, tops removed
  • 3 cloves garlic, smashed
  • 2 sprigs fresh tarragon
  • ¼ cup honey
  • ¼ cup white balsamic vinegar
  • 2 tablespoons chopped fresh tarragon
  • ½ pound sugar snap peas, halved if desired
  • Garnish: fresh tarragon
  1. Preheat oven to 425°.
  2. Sprinkle chicken with salt and pepper. Place flour in a small dish. Dredge chicken in flour, shaking off excess.
  3. In a 12-inch cast-iron skillet, heat oil and butter over medium-high heat. Add chicken, skin side down; cook until golden brown, about 5 minutes. Turn, and cook 3 minutes more. Remove chicken from skillet; pour off drippings from skillet.
  4. Place carrots, garlic, and tarragon sprigs in skillet; top with chicken, skin side up.
  5. In a small bowl, combine honey, vinegar, and chopped tarragon; drizzle onto chicken.
  6. Bake for 30 minutes. Add snap peas to skillet, and bake 10 minutes more. Let stand for 10 minutes before serving. Garnish with tarragon, if desired.



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