Crispy Chicken Thighs
with Roasted Radishes, Carrots, and Summer Herb Gremolata- Oeuf
- Moutarde
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.
Ingrédients
113 g
Radis
170 g
Carottes miniatures coupées
500 g
Hauts de cuisse de poulet, non désossés avec la peau
14 g
Persil
14 g
Ciboulette
2 gousse(s)
Ail
1 pièce(s)
Citron
½ pot(s)
Mayonnaise
(Contient: Oeuf, Moutarde)
113 g
Bébé roquette
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
Preheat your oven to 425°F. Start prepping when your oven comes up to temperature!
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.
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.)
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.)
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.
Make the salad dressing: In another small bowl, combine half the gremolata, mayonnaise (DO: measure out), and a squeeze of lemon.
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!
