Super Crispy Chicken Thighs with Sauteed Carrots and Basil Yogurt Sauce
Crispy pan fried chicken thighs with herby buttery sauteed carrots and creamy basil yogurt sauce on the side.
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Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Stove
- Paper towel
Ingredients
- 2 1/2 lb skin-on bone-in chicken thighs (about 3-4 thighs total)
- Salt
- pepper
- 5 whole carrots, peeled and chopped
- 1 tbsp Worcestershire sauce
- 3 tbsp unsalted butter
- 3 green onions thinly sliced
- 4 cloves garlic, minced
- Juice of ½ a lemon
- 3/4 cup greek yogurt
- 1 tsp garlic powder or 1 clove grated garlic
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh basil
- 1/2 tsp salt
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