Popular Conditions & Diets
Ingredients
12
Time
45m
Serves
4
Recipe by Fran Allen
Ingredients
12
Time
45m
Serves
4
Dinner
One Pan
Gluten-Free
High Protein
1 lb
Bone-in, Skin-on Chicken Thighs
(about 4 small)
1 Tbsp
Extra-Virgin Olive Oil
1/2 med
Red Onion
sliced into thick wedges
3
Garlic Cloves
coarsely chopped
1 tsp
Smoked Paprika
2 Tbsp
Apple Cider Vinegar
2 Tbsp
Dijon Mustard
2 Tbsp
Honey
(use hot honey for extra kick)
1 Tbsp
Worcestershire Sauce
1 tsp
Freshly Ground Pepper
1-3
Fresh Peaches
sliced
1
Scallion
minced
1
Preheat the oven to 350°. Pat 1½ lb. skin-on, bone-in chicken thighs (about 4 small)dry and season generously all over with kosher salt.
2
Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron or high-sided skillet over medium. Cook chicken thighs, skin side down, undisturbed, until thighs release easily from pan, 5-7 minutes. Turn chicken over and cook on the other side until golden brown underneath, about 5 minutes. Transfer chicken to a plate and arrange skin side up (they won’t be fully cooked through at this point).
3
In the same pan Cook 1 medium red onion, sliced into 2"-thick wedges, stirring occasionally, until slightly softened and starting to turn golden brown, about 5 minutes. Add the chopped garlic cloves, paprika and oregano and cook, stirring, until garlic is fragrant, 1–2 minutes.
4
Pour in the apple cider vinegar, scraping up any browned bits. Add Dijon mustard, honey and freshly ground pepper. Mix the sliced peaches into onion mixture. Return chicken to skillet, arranging skin side up.
5
Transfer pan to oven and bake just until peaches and chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part of a thigh without touching the bone should register 165°), 17–20 minutes.
6
Remove the pan from the oven and serve with some scallions to garnish! I suggest serving with rice or couscous to soak up all of the lovely pan juices.
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
