Range Chicken Recipe
Make Range Chicken 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 Chicken
Marinade & Basting
Pan Vegetables & Aromatics
Finishing
Method
Main Chicken
- 1
Prep and season chicken
Pat chicken thighs dry with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, and garlic powder. Let sit at room temperature for 20 minutes while you prepare the marinade and vegetables (or refrigerate up to 2 hours).
Marinade & Basting
- 2
- 3
Marinate chicken
Brush or toss the seasoned chicken thighs with the remaining marinade so each piece is well coated. Let sit for at least 15 minutes (or up to 2 hours refrigerated).
Pan Vegetables & Aromatics
- 4
Prepare vegetables
Preheat oven to 425°F (220°C). In a 12-inch ovenproof skillet or roasting pan, spread the sliced onion, halved baby potatoes, carrot pieces, and smashed garlic cloves into an even layer. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper; toss to coat.
- 5
Sear chicken
Heat 1 tablespoon olive oil over medium-high heat in the same ovenproof skillet until shimmering. Place chicken thighs skin-side down and sear without moving for 4–5 minutes, until skin is deep golden and crisp. Flip and cook 2 minutes more to color the underside.
- 6
Combine and roast
Nestle the seared chicken thighs on top of the bed of vegetables, skin-side up. Pour the reserved 1 cup chicken stock (or water) around the vegetables (not over the skin) to create steam and keep vegetables moist. Spoon a little of the reserved 2 tablespoons marinade over each thigh. Transfer skillet to the preheated oven.
- 7
Roast
Roast for 20–25 minutes, until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C) and the vegetables are tender. If the skin needs further crisping, switch oven to broil for 1–2 minutes while watching closely.
Finishing
- 8
Rest and finish
Remove skillet from oven and transfer chicken to a cutting board; let rest 5 minutes. While resting, spoon pan juices over the vegetables and toss gently. Sprinkle chopped parsley over chicken and vegetables and serve with lemon wedges for squeezing.
- 9
Serve: Divide chicken thighs and roasted vegetables among 4 plates. Squeeze lemon over chicken to taste and serve immediately.
