Chicken Thighs with Spring Vegetables

by Yanis
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Chicken Thighs with Spring Vegetables

Chicken Thighs with Spring Vegetables

Chicken Thighs with Spring Vegetables: Succulent, crispy-skinned thighs, vibrant veggies, and pillowy potato dumplings, all dressed in a luscious lemon-butter pan sauce—really, what more could you ask for? Treat yourself to a chicken dinner that’s 100% as impressive as it sounds. It’s not one of those “ready-in-15-minutes” meals, but it is a plate you’ll be happy you pulled together after a weekend trip to the farmers’ market.

Active Time: 30 Mins
Total Time: 45 Mins
Yield: Serves 4 (serving size: 1 chicken thigh, 1 1/3 cups gnocchi/vegetables/sauce)

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 bone-in, skin-on chicken thighs (about 2 lb.)
  • 1 tablespoon ground coriander
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 1 (16-oz.) pkg. potato gnocchi
  • 6 ounces baby carrots with tops, halved lengthwise
  • 1 small yellow squash, cut into half-moon slices (about 5 oz.)
  • 1 small zucchini, cut into half-moon slices (about 4 oz.)
  • 1 medium leek, cleaned, thinly sliced (1 cup)
  • 1 cup chicken stock
  • 1 teaspoon lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon), divided
  • 6 tablespoons (3 oz.) unsalted butter
  • 1 cup frozen English peas, thawed
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

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