Roasted Chicken Thighs and Giardiniera Relish
By Matthew FairmanPublished on April 16, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1 (16-ounce) jar giardiniera, chopped, plus 1 tablespoon brine5 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh parsley ¼ teaspoon red pepper flakes 8 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper
Before You Begin
Serve with roasted potatoes or crusty bread.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine giardiniera and brine, 1/4 cup oil, parsley, and pepper flakes in bowl. Set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 5 to 7 minutes. Flip chicken and transfer skillet to oven. Cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and top with relish. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (16-ounce) jar giardiniera, chopped, plus 1 tablespoon brine
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
Ingredients
1 (16-ounce) jar giardiniera, chopped, plus 1 tablespoon brine
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
Ingredients
1 (16-ounce) jar giardiniera, chopped, plus 1 tablespoon brine
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
Why This Recipe Works
Store-bought giardiniera adds crunchy texture and vinegary pop to the roasted chicken thighs.
Before You Begin
Serve with roasted potatoes or crusty bread.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine giardiniera and brine, 1/4 cup oil, parsley, and pepper flakes in bowl. Set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 5 to 7 minutes. Flip chicken and transfer skillet to oven. Cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and top with relish. Serve.
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