Recipe courtesy of Antonia Lofaso
Roasted Chicken Thighs with Garlic Purée and Shaved Zucchini Salad
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- Level: Intermediate
- Total: 1 hr 55 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1072
- Total Fat
- 85 g
- Saturated Fat
- 36 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 53 g
- Cholesterol
- 315 mg
- Sodium
- 969 mg
- Level: Intermediate
- Total: 1 hr 55 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1072
- Total Fat
- 85 g
- Saturated Fat
- 36 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 53 g
- Cholesterol
- 315 mg
- Sodium
- 969 mg
Ingredients
Chicken:
Garlic Purée:
Salad:
Directions
Special equipment:
a mandoline- For the chicken: Preheat a convection oven to 450 degrees F or a conventional oven to 475 degrees F.
- Preheat a large cast-iron pan over high heat.
- Meanwhile, sprinkle the chicken on a sheet pan with the salt and pepper, then toss with the cooking oil in a large bowl. Add to the hot cast-iron pan skin-side down and allow to sear until the chicken juices start to rise, 3 to 5 minutes. Add the thyme to the pan and start to baste the chicken with any rendered chicken fat. Let this sit on the stovetop until a deep golden brown has been reached, about 12 minutes, before transferring to the oven, still skin-side down. Roast for 25 minutes and remove to rest.
- For the garlic purée: Add the garlic to a small pot and cover with water. Allow to come to a boil, then drain. Put the garlic, cream and salt to taste in a medium pot and simmer on medium heat for 25 minutes. Purée with the Parmesan and pine nuts and reserve.
- For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice.
- Spread the garlic purée on the bottom of a large platter. Top with the chicken, crispy skin-side up, and top with the zucchini salad.
