Pan Roasted Chicken with Asparagus and Peas

By Tingrin3

Ingredients

• Ingredients
• 2 tbsps extra virgin olive oil
• Kosher salt and lots of freshly ground black pepper
• 1 3 to 3 1/2-pound chicken, cut into 8 pieces
• 1 large onion, chopped
• 8 to 10 fingerling potatoes
• 1/2 cup peas
• 1/2 cup asparagus

Preparation

Step 1

Preparation


To brown the chicken:

In a wide, heavy-based sauté or frying pan, preferably cast-iron, heat the oil over medium-high heat. Season the chicken parts well with some salt and a lot of black pepper.

Add the chicken, skin-side down and cook until the skin is well browned and crisp, about 10 minutes. Turn the chicken, reduce the heat to medium, partially cover the pan (another pan, inverted can take the place of a lid) and continue cooking another 15 minutes.

To finish:

Add the onion to the pan with the chicken. Continue cooking, stirring the onion occasionally, for about 10 minutes. Add the potatoes and continue cooking, stirring occasionally, until the potatoes are tender and the chicken is cooked through, another 10 to 15 minutes.

Add the peas and asparagus and cook for 4-6 minutes until asparagus is fork tender. Serve immediately.

Serving Size


4 servings