An easy chicken recipe made with chicken thighs is always the perfect dish to serve your family any day during the week when you crave something familiar and appetizing. It is perfect because when cooking chicken thighs for example, the amount of time it takes to cook them is usually the same amount of time it will take you to cook your other side dishes. As the varieties of dishes that can be created with chicken are endless, the side dishes can also be varied as well.
I was working on my editorial schedule for the upcoming week and also replying to comments posted on Facebook until one of my favorite readers shared her dinner inspiration for her Sunday meal after responding to a question posted. That conversation reminded me of a chicken dish prepared a few weeks ago. I totally forgot to share the recipe.
Crisp Chicken Thighs with Peas and Carrots is and can be the perfect weeknight meal to serve with a side of carbs or with another vegetable side dish. The recipe and preparation might be a bit long but when cooking for your love ones it is always good to prepare something with love such as a dish that will translate into your appreciation for them.
A couple of days ago I shared some great tips about cast iron pans. The post is called “How to Properly Season your Cast Iron Pan to make Cooking Easy.” You are more than welcome to read about the best way to season your cast iron pan because if you have a non-seasoned cast iron, this is the perfect time to read it before preparing this dish. In this recipe I also use my Herbs and Spices Blend for Poultry, and if you don’t have any left, you can certainly use any other poultry seasoning you want.
Crisp Chicken Thighs with Peas and Carrots is chicken thighs that have been marinated overnight in a mixture prepared with buttermilk and spices, then slightly fried in shortening in a seasoned cast iron pan, then perfectly cooked and roasted in the oven. The carrots and peas are cooked in a small amount of oil with onion, parsley, garlic, salt and pepper. Just a reminder that the chicken thighs are cooked with skin on and if you prefer otherwise I would suggest cooking the meat as indicated and remove later. The skin protects the chicken while cooking.
Crisp Chicken Thighs with Peas and Carrots, a weeknight meal to please your family.
- Four ½ pound bone-in chicken thighs
- 1 lemon to clean chicken
- 1- cup buttermilk
- 1 ½ mixed seasoning
- 1 cup all purpose flour
- Kosher salt
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon paprika
- Pinch of mustard powder
- ½ cup vegetable shortening
- 1 cup frozen peas
- ¾ pound bunch of carrots sliced
- 1- teaspoon olive oil
- 1 garlic clove finely chopped
- Small onion chopped
- Salt and pepper to taste
- Clean chicken thighs by removing extra fat, and rub with lemon wedges while squeezing juice out. Rinse under running water and pat dry.
- In a re-sealable plastic bag, combine chicken thighs, buttermilk and mixed spices. Refrigerate overnight or up to 4 hours.
- Preheat over to 425 degrees Fahrenheit. Pour flour in a bowl large enough for each piece to be coated and set aside. In another bowl, mix salt, cayenne pepper, paprika, and mustard powder and set aside.
- Remove the chicken from the marinade and letting the excess drip off, and transfer to a large plate. Season the chicken with the salt mixture spice.
- Set a rack over a baking sheet. In a large cast-iron skillet, heat the shortening until it shimmers. Dredge the chicken in the flour, and then fry over moderately high heat, turning until deep golden, 7 – 8 minutes. Transfer the chicken to the rack and bake for about 25 minutes, until crispy and the juices run clear when thigh is pierced.
- Meanwhile, in another skillet, heat oil; add garlic and onion and let cook while stirring. When the onion is almost translucent, add carrots and peas. Add salt, pepper chopped parsley and cook over low to medium heat while stirring constantly until the carrots and peas are cooked but still crunchy.
- Serve crispy chicken with carrots and peas.
Best to use a cast-iron skillet to fry chicken thighs.