One-Pan Cast-Iron Chicken Thighs with Quinoa-Bulgur & Vegetables

Method

1. Pre-cook the vegetables. Bring a pot of salted water to a boil and blanch the asparagus for 2 minutes, then drain and run under cold water. Meanwhile, heat the teaspoon of oil in your cast-iron skillet over medium-high and sauté the zucchini with a pinch of salt for 3–4 minutes, until lightly golden but still firm. Set both aside and wipe out the skillet.
2. Heat the oven to 400°F (200°C). Pat the thighs dry and season generously with salt, pepper, and paprika.
3. Heat the olive oil in a 12-inch cast-iron skillet over medium-high. Lay the thighs in skin-side down and sear, undisturbed, 6–8 minutes until the skin is deep gold and crisp. Flip for 1 minute, then transfer to a plate.
4. Pour off all but about 2 tablespoons of the fat. Add the onion and red pepper with a pinch of salt and cook 3–4 minutes until softened. Stir in the garlic for 30 seconds, until fragrant. Hold off on the zucchini and asparagus. They're already cooked and will turn mushy if added now.
5. Add the cherry tomatoes and let them blister for about 2 minutes, just until the skins start to split.
6. Stir in the quinoa-bulgur blend (or rinsed quinoa) and toast for 1 minute in the oil and chicken drippings, until the grains smell nutty.
7. Pour in the stock, scatter the oregano across, and season with pepper. Stir once and bring to a simmer.
8. Set the thighs back into the pan, skin-side up, on top of the grains. Slide the skillet into the oven and bake 18–22 minutes, until the grains have absorbed the stock and the chicken reads 165°F at the bone.
9. In the last 5 minutes of cooking, scatter the sautéed zucchini and blanched asparagus around the pan, tucking them into the grains so they warm through without overcooking. That's what keeps them bright.
10. Pull the pan and rest 5 minutes. Finish with lemon zest, a good squeeze of lemon juice, parsley, and feta and chili flakes if using. Bring it to the table in the pan.