One-Pan Chicken with Basil-Anchovy Butter & Shishito Peppers
Make three slits on one side of each chicken thigh; sprinkle with 1/4 teaspoon salt, ground pepper and garlic powder.Advertisement
Heat 1 teaspoon oil in a large cast-iron pan over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes per side. Transfer to a serving platter.
Meanwhile, combine butter, basil and anchovies in a small bowl.
Add the remaining 2 teaspoons oil and peppers to the pan. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes. Transfer to a bowl and sprinkle with the remaining 1/4 teaspoon salt.
Top the chicken with the butter mixture and serve with the peppers and lemon wedges, if desired.
Tip: Boneless chicken thighs vary in size, so don't fret over the number you get per pound. A better measure: Aim for 4 oz. of raw meat (3 oz. cooked) per person.
3 lean protein, 2 fat, 1 vegetable