Pan-Roasted Chicken with Walnut-Pepper Relish Spread


  • 4 bone-in, skin-on chicken breasts (about 2½ lb.)
  • 1 teaspoon fresh thyme leaves
  • 1 small garlic clove, grated
  • Kosher salt, freshly ground black pepper
  • 2 teaspoons vegetable oil


  1. Preheat oven to 425°. Loosen skin on each piece of chicken and rub thyme and garlic underneath it; season with salt and pepper. Heat oil in an ovenproof skillet over medium-high heat. Place chicken skin side down in skillet and cook until golden brown, about 5 minutes. Turn chicken skin side up and transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of breast registers 165°, 15–20 minutes.
  2. To serve, slice chicken off the bone and remove the skin, if desired. Reserve 4 oz. chicken for Chicken, Cabbage, and Mandarin Salad. Serve pan-roasted chicken with red pepper spread.

Recipe adapted from Bon Appetit magazine.

← Previous Recipe Next Recipe →

Comments 0

Leave a comment

Please note, comments must be approved before they are published

These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

Submit A Recipe
Recent Recipes
View All Recipes
Something went wrong, please contact us!