Free-range Chicken Thighs Recipe

Pat the chicken thighs dry with paper towels. In a large bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper.

Add the chicken thighs to the bowl and toss thoroughly to coat under and over the skin. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine if short on time). Remove from fridge 20 minutes before cooking to come closer to room temperature.

Preheat oven to 200°C / 400°F. Heat a large ovenproof skillet over medium-high heat until hot. Add the marinated chicken thighs skin-side down (no additional oil if pan is well seasoned; otherwise add 1 tbs olive oil). Sear without moving for 6–8 minutes until the skin is deeply golden and crisp.

Flip the thighs and cook on the other side 2 minutes. Transfer the skillet to the preheated oven and roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 74°C / 165°F. Remove chicken to a plate and tent loosely with foil to rest 8–10 minutes.

While chicken rests, place the same skillet over medium heat on the stove. Carefully pour off excess fat, leaving about 1 tbs in the pan. Add 60 ml white wine (or omit and use stock) and scrape up browned bits with a wooden spoon.

Add 120 ml chicken or vegetable stock and simmer until reduced by about half, 3–4 minutes. Whisk in 1 tbs butter off heat to gloss the sauce, then stir in the zest of 1 lemon and 1–2 tbs lemon juice to taste. Adjust seasoning with a pinch of salt and pepper.

Return rested chicken to the pan briefly (skin side up) for 1 minute to warm through and coat with sauce. Spoon sauce over thighs before serving.

In a medium bowl combine 120 ml mayonnaise, 1 tsp Dijon mustard, 2 tbs capers (roughly chopped if large), 1 clove finely grated garlic, 2 tbs finely chopped cornichons or dill pickles, 2 tbs chopped parsley, 1 tbs lemon juice, 0.5 tsp lemon zest, 0.5 tsp hot sauce, 0.25 tsp salt and 0.25 tsp black pepper.

Stir until smooth and taste; adjust lemon, salt or hot sauce to preference. Chill in refrigerator while finishing chicken — flavors meld and firm slightly.

Place 200 g trimmed watercress and 150 g halved baby tomatoes in a bowl. Drizzle 1 tbs extra-virgin olive oil, season with 0.25 tsp sea salt and 0.25 tsp black pepper, and toss gently.

To serve: arrange a bed of dressed watercress and tomatoes on each plate. Place 1–2 chicken thighs over the greens, spoon pan sauce around and a generous dollop (about 2 tbs) of garlic & capers remoulade alongside or on top of the chicken. Garnish with extra parsley or lemon wedges if desired.