Crispy Chicken Thighs
with Roasted Radishes, Carrots, and Summer Herb Gremolata
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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*
Informations nutritionnelles
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!