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Crispy Chicken Thighs

Crispy Chicken Thighs

with Roasted Radishes, Carrots, and Summer Herb Gremolata

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Roasting radishes and carrots transforms them from crisp and crunchy to tender and mellow. To make life easier, our summer herb gremolata serves double duty as both a condiment for crispy-skinned chicken and as a salad dressing flavour-booster.

Allergens:Egg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Radish

170 g

Baby Carrots

500 g

Chicken Thighs, Bone-In, Skin-On

14 g

Parsley

14 g

Chives

2 clove

Garlic

1 unit

Lemon

½ jar

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

113 g

Baby Arugula

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2368 kJ
Calories566 kcal
Fat45 g
Saturated Fat0 g
Carbohydrate17 g
Sugar0 g
Dietary Fiber6 g
Protein27 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 425°F. Start prepping when your oven comes up to temperature!

2

Roast the veggies: Wash and dry all produce. Toss the carrots and sliced radishes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of oven for 10 minutes.

3

Sear the chicken: Meanwhile, pat the chicken dry with a paper towel, then season with salt and pepper. Heat a large non-stick pan over medium heat. Add the chicken thighs, skin-side down. Cook until the skin is golden brown and crispy, 6-8 minutes. Flip, then cook the other side for 3 minutes. (TIP: If the oil starts to splatter, partially cover the pan with a lid.)

4

After the veggies have roasted for 10 minutes, take the baking sheet out of the oven and give them a quick stir. Arrange the chicken thighs, skin-side up, on the baking sheet with the veggies and return it to the oven. Continue roasting until the veggies are golden and the chicken is cooked through 12-15 minutes. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

5

Make the gremolata: Meanwhile, mince the parsley, chives, and garlic. Zest, then halve the lemon. In a small bowl, combine the parsley, chives, lemon zest and garlic. Stir in a drizzle of oil and a squeeze of lemon juice, to taste. Season with salt and pepper.

6

Make the salad dressing: In another small bowl, combine half the gremolata, mayonnaise (DO: measure out), and a squeeze of lemon.

7

Finish and serve: Plate the arugula and drizzle with the dressing. Top with the roasted carrots and radishes, and chicken thighs. Serve with the gremolata on the chicken, or on the side. Enjoy!