Chicken Thighs and Potatoes Gremolata
This is a wonderfully tasty dish and although the prep time is a little lengthy, it’s well worth it. The recipe also works well for 2 by cutting the main ingredients in half. Don’t scrimp on the gremolata, though. It’s good for you.
3 tbsp butter, softened
3 tsp minced, peeled fresh ginger, divided
3 tsp grated lemon zest, divided
2 cloves garlic, minced, divided
1 ½ tsp ground coriander
1 ½ tsp ground cumin
Kosher salt and freshly ground black pepper
2 tbsp coarsely chopped fresh cilantro
8 chicken thighs
2 medium Yukon Gold potatoes cut into wedges, skin on
1 lemon, ends trimmed and cut into quarters
Preheat oven to 425F/210C
- In a small bowl, stir together the butter, 2 tsp of the ginger and lemon zest, half the garlic, the coriander and cumin, ½ tsp salt and ¼ tsp of pepper. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest and garlic to make the gremolata garnish. Set both aside.
- Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up at one end of a large, rimmed baking sheet or 13 x 9 baking pan. Sprinkle lightly with salt.
- At the other end of the pan, toss the potatoes and lemon wedges with salt and pepper and spread into a single layer.
- Roast for 20 minutes. Then baste the chicken with the pan juices using a brush and turn the potatoes and lemons with a spatula. Try to spread the pan juices liberally on the potatoes.
- Continue to roast, basting the chicken and turning the potatoes every 10 minutes until the chicken and potatoes look crisp and golden, about another 30 minutes.
- To serve, put the potatoes and lemons in a bowl and stir with half the gremolata. Baste the chicken and serve on a platter sprinkled with the remaining gremolata.
Serve with: Sautéed green beans sprinkled with gremolata or a small green salad.
Source: Fine Cooking, February – Mrch 2006
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