Oven-roasted Chicken Thighs Recipe
'nduja, roasted pearl onion, grilled lemon-horseradish vinaigrette, charred escarole, castelvetrano olives
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Ingredients
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Chicken Thighs
Roasted Pearl Onions
Grilled Lemon-Horseradish Vinaigrette
Charred Escarole
Garnish
Method
Prepare the Chicken
- 1
Preheat the Oven
Preheat the oven to 425°F (220°C).
- 2
Season the Chicken
In a bowl, mix 'nduja, salt, and black pepper. Rub this mixture all over the chicken thighs, ensuring they are evenly coated.
Roast the Pearl Onions
- 3
- 4
Roast the Onions
Place the baking dish in the oven and roast for 15-20 minutes or until the onions are tender and caramelized.
Cook the Chicken
- 5
Roast the Chicken
Arrange the seasoned chicken thighs on a baking sheet, skin-side up. Roast in the oven for 30-35 minutes or until the chicken is cooked through and the skin is crispy.
Make the Vinaigrette
- 6
Combine Ingredients
In a bowl, whisk together lemon zest, lemon juice, horseradish, Dijon mustard, olive oil, salt, and black pepper until emulsified.
Char the Escarole
- 7
Sauté the Escarole
In a large skillet, heat olive oil over medium-high heat. Add the chopped escarole, season with salt and black pepper, and sauté until charred and wilted, about 5-7 minutes.
Assemble the Dish
- 8
Plate the Dish
On a serving platter, arrange the roasted chicken thighs, roasted pearl onions, and sautéed escarole. Drizzle with the lemon-horseradish vinaigrette and sprinkle with Castelvetrano olives and chopped parsley before serving.
