Pan-Seared Chicken with Rosemary and Apple Cider Vinegar

Crisp-skinned chicken thighs bathed in a tangy apple cider vinegar and rosemary glaze, roasted alongside caramelized carrots and zucchini for a balanced, satisfying meal.

Cuisine: American

Category: Whole30

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 1 tbsp (for cooking chicken) avocado oil
• 1 tbsp apple cider vinegar
• 1 tsp, finely chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups, chopped carrots
• 2 cups, chopped zucchini
• 2 tbsp (for vegetables) avocado oil
• 1/2 tsp (for vegetables) sea salt
• 1/4 tsp (for vegetables) black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
2. Step 2: Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden and crispy, then flip and cook for 2 minutes.
3. Step 3: Transfer skillet to oven and roast for 15-18 minutes until chicken reaches 165°F (74°C) internally. Remove and set aside.
4. Step 4: While chicken roasts, toss 2 cups chopped carrots and 2 cups chopped zucchini with 2 tbsp avocado oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until vegetables are tender and edges are caramelized.
5. Step 5: Whisk 1 tbsp apple cider vinegar and 1 tsp fresh rosemary in a small bowl. Pour over chicken and let rest for 5 minutes before serving.