Roasted Chicken Thighs with Vegetables

ingredients

6 bone-in, skin-on chicken thighs
salt and pepper, to taste
3 Tbsp. extra-virgin olive oil
1/2 lb. green beans, trimmed (or substitute asparagus, broccoli, brussel sprouts etc)
2 cups of cherry or grape tomatoes
1/2 large sweet onion (Vidalia etc), cut into 1/2" thick slices
1/2 cup pitted Nicoise or Kalamata olives
2 large cloves garlic, sliced about 1/8" thick
3/4 cup dry white wine
1 tsp. unsalted butter
1/2 cup loosely packed fresh basil, sliced into 1/2" strips

method

Position two racks hear the center of the oven and heat the oven to 425° F.

Heat a 10 inch heavy oven-proof skillet (such as cast iron) over medium-high heat. Generously season the chicken on both sides with salt and pepper. Pour 1 Tbsp. of the oil into the hot skillet to coat. Arrange the chicken thighs, skin side down, in the pan and cook until the skin is golden, about 7 minutes. Turn the chicken over. Drain off any accumulated fat and discard.

While the chicken browns, toss the beans tomatoes, onion, olives and garlic in a large bowl with the remaining 2 Tbsp. oil. Season with 3/4 tsp. salt and pepper to taste. Spread on a baking sheet.

Put the skillet of chicken and the baking sheet with the vegetables in the oven, with the chicken on the higher rack. Roast the chicken until cooked through, about 18-20 minutes. Continue to roast the vegetables until very soft and beginning to brown, about 10 minutes longer.

Meanwhile, remove the skillet from the oven and transfer the chicken to a plate. Spoon off and discard as much fat as possible from the chicken juices. Add wine. Set over high heat and boil, until reduced to about 1/4 cup sauce, about 4-6 minutes. It should by syrupy and concentrated in flavour. Swirl in the butter.

Remove the vegetables from the oven and toss with with the basil. Divide the vegetables among 4 plates. Arrange one or two chicken thighs over the vegetables and drizzle with the pan sauce. Serve immediately.