SERVINGS: 3 PREPPING TIME: 15 min COOKING TIME: 35 min | INGREDIENTS: 6 chicken thighs (bone-in, skin on) 1 lb baby potatoes 1 bunch of watercress or spinach 1 lemon 1/2 cup parsley, packed 1 jalapeño 3 green onions 1 shallot 1 tbsp chilli flakes 3 tbsp chopped thyme olive oil S&P |
DIRECTIONS
Preheat oven to 400F°.
Peel the lemon. Set the peels aside and juice the lemon.
Place the chicken thighs into a large bowl. Drizzle with olive oil generously, salt and pepper to taste and add lemon juice. Mix well and set aside.
Over medium-high, heat a splash of olive oil in a large, ovenproof skillet. When the oil starts to smoke, add chicken thighs in (reserve the remaining marinade in the bowl). Sear the chicken until golden brown, about 2 mins on each side. While chicken is searing, add the baby potatoes into the bowl with remaining marinade. Toss until coated all around. Add the potatoes to the skillet, spreading around the chicken thighs. sprinkle with chopped thyme and transfer to the oven. Roast until the potatoes are fork tender and chicken is cooked through, about 30 min.
While the chicken roasts, chop the green onions, shallot, parsley, jalapeño and lemon peels finely (this will be a labour of love, alternatively pulse the ingredients together in a food processor). Add the aromatics into a small bowl, salt generously and cover with olive oil. Mix well.
To plate, place a third of watercress into a bowl, add two crispy chicken thighs and potatoes on top. Garnish with chimichurri and enjoy!