ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
FLATTENED CHICKEN THIGHS WITH ROASTED LEMON SLICES
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan. (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 6 to 9 servings
Number Of Ingredients 13
Steps:
- Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.
- Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.
- When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.) Sprinkle 2 teaspoons salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons salt.
- Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean, or place a sheet of parchment paper between the chicken and the top skillet.)
- Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 12 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.
- When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.
- Meanwhile, heat oven to 450 degrees. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.
- Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.
- Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 510 milligrams, Sugar 1 gram, TransFat 0 grams
More about "flattened chicken thighs with roasted lemon slices recipes"
58 BEST CHICKEN THIGH RECIPES & IDEAS | HOW TO COOK CHICKEN THIGHS ...
From foodnetwork.com
Author By
ROASTED SUMAC CHICKEN WITH ZHUG RECIPE - FOOD NETWORK
From foodnetwork.com
Author Molly YehDifficulty Easy
FLATTENED CHICKEN THIGHS WITH ROASTED LEMON SLICES - BLOGGER
From thisourfood.blogspot.com
OVEN ROASTED WHOLE CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
24 RECIPES THAT SHOW WHY LEMON AND CHICKEN BELONG …
From msn.com
CRISPY MEDITERRANEAN BAKED CHICKEN THIGHS - MINIMALIST BAKER
From minimalistbaker.com
FLATTENED CHICKEN THIGHS WITH ROASTED LEMON SLICES
From copymethat.com
CRISPY LEMON CHICKEN THIGHS - SPEND WITH PENNIES
From spendwithpennies.com
BEST LEMON CHICKEN - MEYER LEMON ROASTED CHICKEN THIGHS - HOW SWEET EATS
From howsweeteats.com
ROASTED FLATTENED CHICKEN | LOVEFOODIES
From lovefoodies.com
BAKED LEMON CHICKEN THIGHS - JO COOKS
From jocooks.com
CRISPY BAKED LEMON CHICKEN THIGHS | COOKING ON THE RANCH
From highlandsranchfoodie.com
FLATTENED CHICKEN THIGHS WITHROASTED LEMON SLICES …
From tomandjoellyn.com
ROASTED LEMON CHICKEN THIGHS WITH POTATOES - THE WOKS OF LIFE
From thewoksoflife.com
LEMON & HERB ROASTED CHICKEN THIGHS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
GOLDEN CHICKEN THIGHS WITH CHARRED-LEMON SALSA VERDE RECIPE
From foodandwine.com
PAN ROASTED CHICKEN THIGHS WITH LEMON AND CHERRY TOMATOES
From foodandwine.com
HARISSA & LEMON ROASTED CHICKEN THIGHS - GREAT BRITISH FOOD
From greatbritishfoodawards.com
LEMON GARLIC CHICKEN THIGHS - DAMN DELICIOUS
From damndelicious.net
BAREFOOT CONTESSA | TUSCAN LEMON CHICKEN | RECIPES
From barefootcontessa.com
ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO - BON APPéTIT
From bonappetit.com
GARLIC-LIME CHICKEN RECIPE (JUST 5 INGREDIENTS) | THE KITCHN
From thekitchn.com
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES - NERDS …
From nerdswithknives.com
PAN-ROASTED LEMON CHICKEN THIGHS WITH ROSEMARY
From familystylefood.com
EASY ROSEMARY LEMON CHICKEN THIGHS - SIMPLY DELICIOUS
From simply-delicious-food.com
ONE-POT CHICKEN MEATBALLS WITH GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED CHICKEN THIGHS WITH CAPERS, OLIVES AND ROASTED LEMONS RECIPE ...
From surlatable.com
THREE EASY FAMILY-FRIENDLY ONE-POT RECIPES - THE SYDNEY MORNING …
From smh.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love