Roasted Chicken Thighs with Garlic Purée and Shaved Zucchini Salad
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1072
- Total Fat
- 85
- Saturated Fat
- 36
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 53
- Cholesterol
- 315
- Sodium
- 969
- Total: 1 hr 55 min
- Active: 45 min
Ingredients
Chicken:
8 bone-in, skin-on chicken thighs
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons cooking oil
8 to 10 sprigs fresh thyme
Garlic Purée:
3 cups peeled garlic
3 cups heavy cream
Kosher salt
1 cup grated Parmesan
1/2 cup pine nuts, toasted or deep-fried
Salad:
1 cup fresh parsley leaves
1/4 cup mixed fresh tarragon and snipped chives
5 baby zucchini, sliced lengthwise on a mandoline
1 cup shaved Parmesan
Kosher salt
Juice from 1 lemon
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.