Chicken Thighs Gremolata

Chicken Thighs and Potatoes Gremolata

Serves 4

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

  1. 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.
  2. 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.
  3. At the other end of the pan, toss the potatoes and lemon wedges with salt and pepper and spread into a single layer.
  4. 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.
  5. 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.
  6. 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

Copyright © 2001-2012 by The Still Waters Group

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