Pre:
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion.
Peel and mince garlic. Strip half the thyme leaves from stems; mince leaves.
4 SERVINGS: Dice whole onion. Mince all the thyme leaves.
Cook Chicken:
Pat chicken* dry with paper towels.
Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat.
Add chicken in a single layer; season with a big pinch of both salt and pepper.
Cook, stirring occasionally, until browned all over, 3-5 minutes (it’ll finish cooking in step 5). • Transfer to a plate.
4 SERVINGS: Use a large, preferably ovenproof, pan.
Cook Veggies
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