Active Time: :30 Mins
Total Time: :45 Mins
Yield: :Serves 4 (serving size: 1 chicken thigh, 1 1/3 cups gnocchi/vegetables/sauce)
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.
- 2 tablespoons olive oil, divided
- 4bone-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
- 1small yellow squash, cut into half-moon slices (about 5 oz.)
- 1small zucchini, cut into half-moon slices (about 4 oz.)
- 1medium leek, cleaned, thinly sliced (1 cup)
- 1 cup chicken stock
- 1 teaspoon lemon zest, plus 3Tbsp. 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
How to Make It
Preheat oven to 350°F. Heat 1 tablespoon of the oil in a large skillet over medium-high. Sprinkle chicken thighs with coriander, pepper, and 1 teaspoon of the salt. Add chicken to hot oil, skin side down, and cook undisturbed until skin is deeply browned and crispy, 3 to 4 minutes. Turn, and cook until mostly cooked through, 4 to 6 minutes. Transfer to a baking sheet, and bake in preheated oven for 10 minutes.
Meanwhile, prepare gnocchi according to package directions for boiling. Drain and set aside.
Without wiping the skillet from the chicken thighs, add remaining 1 tablespoon oil over medium-high. Add carrots, squash, zucchini, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until squashes are starting to brown, 3 to 4 minutes. Add leek, and cook, stirring occasionally, until slightly softened, about 2 minutes. Add chicken stock and lemon juice, and stir to remove any browned bits from bottom of skillet. Bring just to a boil, and adjust heat to medium-low. Cook until liquid slightly thickens and carrots are tender, about 3 minutes. Add butter, peas, and lemon zest; stir until butter melts and peas are warmed through. Add drained gnocchi to mixture, and stir to incorporate. Serve vegetable mixture with the chicken thighs, and sprinkle with parsley.
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