Antonia Lofaso's Roasted Chicken Thighs with Garlic Puree and Shaved Zucchini Salad, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Antonia Lofaso

Roasted Chicken Thighs with Garlic Purée and Shaved Zucchini Salad

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 55 min
  • Active: 45 min
  • Yield: 6 to 8 servings



Garlic Purée:



Special equipment:
a mandoline
  1. For the chicken: Preheat a convection oven to 450 degrees F or a conventional oven to 475 degrees F.
  2. Preheat a large cast-iron pan over high heat.
  3. 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.
  4. 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.
  5. For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice.
  6. 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.