Restaurants/Afghan Kitchen/Crispy Skin Chicken Recipe

Crispy Skin Chicken Recipe

Ricotta, radicchio, peach & prosciutto salad, cabernet jus.

Inspired by Afghan Kitchen
Time1h
Serves4
Jump to Recipe
Last updated Sep 24, 2026

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Ingredients

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For the Crispy Skin Chicken

For the Ricotta, Radicchio, Peach & Prosciutto Salad

For the Cabernet Jus

Method

For the Crispy Skin Chicken

  1. 1

    Prepare the Chicken

    Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season generously with salt and black pepper. Rub olive oil and fresh thyme over the skin.

  2. 2

    Cook the Chicken

    Place the chicken thighs skin-side up on a baking sheet. Roast for 35-40 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).

For the Ricotta, Radicchio, Peach & Prosciutto Salad

  1. 3

    Assemble the Salad

    In a large bowl, combine the shredded radicchio, sliced peaches, and torn prosciutto. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper. Toss gently to combine.

  2. 4

    Serve with Ricotta

    Spoon fresh ricotta on top of the salad or serve it on the side, as desired.

For the Cabernet Jus

  1. 5

    Make the Jus

    In a saucepan over medium heat, sauté minced shallots in butter until translucent. Add the cabernet sauvignon and chicken stock, bringing to a simmer. Reduce by half, season with salt and black pepper to taste.

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