Skin-on, bone-in chicken thighs take a while to cook through. Starting on the stove top and moving to the oven is the most foolproof way to get perfectly crisp skin and meat that’s cooked all the way through.
This dish is filling and hearty, and with the chicken, lentils, veggies, and yogurt it truly is a complete meal, but if you’d like to add some green, a little arugula on top would be tasty.
4 teaspoons canola oil, divided
3 large carrots, sliced
1 shallot, chopped
2 garlic cloves, chopped
1 teaspoon thyme, plus more for garnish
3/4 teaspoon salt, divided
3/4 cup dried lentils
1 cup unsalted chicken stock
2 cups water
4 (6-oz.) bone-in, skin-on chicken thighs
1/8 teaspoon black pepper
1 cup plain 0% nonfat Greek yogurt
1 teaspoon lemon zest
Added sugars 0g
Calcium 12% DV
Potassium 24% DV
How to Make It
Preheat oven to 450°F. Place oven rack in top third of oven.
Heat 2 teaspoons oil in a Dutch oven over medium-high. Add carrots and shallot; cook until softened, about 2 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in thyme and 1/2 teaspoon salt. Add lentils, stock, and 2 cups water. Bring to simmer, cover partially, and cook until al dente, checking occasionally and adding more water as needed to keep lentils covered, about 25 minutes. Drain, reserving 1/4 cup cooking liquid.
Heat remaining 2 teaspoons oil in a large cast-iron skillet over medium-high. Sprinkle chicken with pepper and remaining 1/4 teaspoon salt. Place chicken in pan, skin side down. Cook until slightly browned, about 3 minutes. Flip and cook until other side is browned, about 3 minutes. Move pan to oven. Bake at 450°F until chicken is done, about 20 minutes.
Whisk together yogurt and zest in a medium bowl. Set aside.
Spread 1/4 cup yogurt mixture onto each of 4 plates; top each with 3/4 cup lentil mixture. Top each serving with 1 chicken thigh, drizzle with 1 tablespoon reserved cooking liquid, and garnish with thyme.
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