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Rachael uses fresh vegetables—like snap peas + asparagus—to boost flavor in her one-pan chicken dinner.
Pro tip: Rach halves the chicken breast in her Spring Chicken With Vegetables so that the white pieces match the dark meat for even cooking times—all the more reason to love this one-pan dinner recipe.
For the chicken and marinade, combine all in a large dish or plastic zip-top bag and chill 30 minutes to 1 hour to marinate.
To cook, heat large cast iron skillet over medium to medium-high heat. Spray lightly and evenly with non-aerosol oil, brown marinated chicken 3 to 4 minutes, skin-side down, turn and continue to brown all over, remove to platter. Add more oil and the vegetables and season with salt and pepper and lightly brown to tender-crisp. Add vinegar and butter and toss to emulsify and coat, add stock and nest chicken back in, reduce heat and cook 10 to 15 minutes or until chicken is cooked through. Add the juice of lemon and orange, top with parsley, mint and crumbled feta.