Pan-Roasted Chicken Thighs with Spring Vegetables by Primal Gourmet
These Pan-Roasted Chicken Thighs with Spring Vegetables are a great way to welcome the warmer months with seasonal ingredients.
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Cooking tools:
- Grill
- Microplane
- Pepper mill
- Oven
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Aluminum foil
- Serving platter
- Plate
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 cups Peas, Green
- 1 lb Asparagus
- Kosher Salt
- 6 Chicken Thigh, Bone In and Skin On - US Wellness Meats
- 2 tsp Paprika
- .25 tsp Black Pepper
- 1 Tbsp Avocado Oil
- 1 Leek
- 2 cloves Garlic
- 1 1/2 cups Chicken Bone Broth
- 1 Lemon
- 1 1/2 tsp Dijon Mustard
- 2 Tbsp Ghee
- .25 cup Chives
- .25 cup Dill, Fresh
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