Easy Spring Chicken by @thedaleyplate
1 tbsp extra virgin olive oil
4 skin-on chicken thighs
1 1/2 tsp salt
1 tsp pepper
4 cloves garlic, finely diced
1 BOU Chicken Gravy Cube
1 cup water
1 tbsp fresh thyme
2 cups carrot (or baby carrots)
1 cup fresh peas
Preheat oven to 375F.
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides, and place in the skillet, skin side down. Sear for 5 minutes per side or until golden and crisp. Place chicken in an oven-safe dish and set aside.
Lower heat to medium and add garlic to skillet, cook for 1 minute until fragrant. Add water and BOU Chicken Gravy Cube, using a whisk to combine. Stir until the gravy thickens and add thyme. Pour gravy over chicken, add vegetables and roast for 15-20 minutes in the oven.
Note: Vegetables that require less time may be added 5 minutes prior to removing from oven.
Serve over rice or mashed potatoes.