Kitchen Recipe

Prepare aromatics and roux

Heat a large ovenproof skillet or Dutch oven over medium heat. Add the olive oil and butter. When butter foams, add the diced onion and a pinch of salt. Sauté 5–7 minutes until translucent and starting to brown. Add the minced garlic and cook 30 seconds until fragrant. Sprinkle the flour over the aromatics and stir for 1 minute to cook the raw flour taste and form a light roux.

Slowly whisk in the stock, scraping any browned bits from the pan. Bring the mixture to a gentle simmer and cook 3–4 minutes until slightly thickened. Season with 1 tsp salt and 1/2 tsp pepper. Remove from heat briefly while you prepare the proteins and vegetables.

Brown the chicken and par-cook the vegetables

Pat the chicken dry and season both sides lightly with salt and pepper. In a separate large skillet (or use the ovenproof pan after step above if large enough), heat 1 tbs olive oil over medium-high heat. Sear chicken thighs skin-side down (if they had skin) or one side down until golden, about 4 minutes per side. Transfer to a plate. In the same pan, add the potatoes and carrots with 1 tbs olive oil and a pinch of salt; sauté 5–7 minutes until edges begin to brown.

Assemble and braise

Nestle the seared chicken among the potatoes and carrots in the ovenproof skillet. Pour the prepared stock and aromatics mixture over the chicken and vegetables. Add lemon zest, lemon juice, and thyme. Bring to a simmer on the stovetop for 2 minutes, then transfer the skillet to a preheated oven at 200°C (400°F). Roast uncovered 20–25 minutes until potatoes are tender and chicken reaches 74°C (165°F) internal temperature.

Five minutes before the end of roasting, stir the baby spinach into the pan so it wilts into the sauce. If the pan looks dry, add up to 60 ml more stock or water.

Finish and serve

Remove the skillet from the oven. Spoon pan sauce over the chicken and vegetables. Sprinkle grated Parmesan, chopped parsley, and red pepper flakes (if using). Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice. Let rest 5 minutes, then serve family-style straight from the skillet.