FOX DINNER 10.7.25 recipe served on a plate, by Fox & The Knife
Jul 14 2026
Restaurants›Fox & The Knife›Fox Dinner 10.7.25 Recipe

Fox Dinner 10.7.25 Recipe

Inspired by Fox & The Knife
Time1h 5m
Serves4

Make Fox Dinner 10.7.25 Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Vegetables

Broth

Method

Preparation

  1. 1

    Prep the Chicken

    Rinse the chicken thighs under cold water and pat them dry with paper towels. Rub them with olive oil, minced garlic, chopped thyme, lemon juice, salt, and black pepper until evenly coated.

  2. 2

    Prepare the Vegetables

    Peel and dice the potatoes into bite-sized pieces. Slice the carrots and chop the onion. Set aside.

Cooking

  1. 3

    Sear the Chicken

    In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear for another 5 minutes.

  2. 4

    Add Vegetables

    Remove the chicken from the skillet and set aside. In the same skillet, add the diced potatoes, sliced carrots, and chopped onion. Sauté for about 5 minutes until they start to soften.

  3. 5

    Add Broth and Chicken

    Pour in the chicken broth and stir to combine. Place the seared chicken thighs back into the skillet on top of the vegetables.

  4. 6

    Bake

    Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Serving

  1. 7

    Serve Hot

    Remove the skillet from the oven and let it rest for a few minutes. Serve the chicken thighs with the vegetables and broth spooned over the top.

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