Riverside Grill Recipe

Prepare and Season Chicken

Pat chicken thighs dry with paper towels. In a small bowl combine sea salt, black pepper, smoked paprika and garlic powder. Rub olive oil over both sides of thighs, then evenly season with the spice mix, pressing gently so it adheres. Let rest at room temperature 15 minutes (or refrigerate up to 2 hours).

Sear and Finish

Heat a large ovenproof skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, place chicken thighs skin-side down, pressing to ensure contact. Sear 6–7 minutes until skin is deep golden and crisp. Flip and sear the meat side 2 minutes. Transfer skillet to a preheated 200°C (400°F) oven and roast 10–12 minutes until internal temperature reaches 74°C (165°F). Remove chicken to a warm platter and tent loosely with foil to rest 8–10 minutes; reserve pan with fond for the sauce.

Prep Vegetables

Trim asparagus ends. Cut zucchini lengthwise into ½-inch thick slices. Core and quarter red bell pepper into large pieces. Peel and cut red onion into ½-inch thick rings. Place all vegetables in a large bowl, drizzle 2 tablespoons olive oil, add fresh thyme leaves, coarse salt and black pepper; toss to coat evenly.

Grill or Roast

Heat a grill or grill pan to medium-high (or preheat oven to 220°C/425°F for roasting). Grill vegetables in batches without crowding: asparagus 3–4 minutes, turning until charred and tender; zucchini 3–4 minutes per side until marked; peppers and onions 6–8 minutes until softened and slightly charred. If roasting, spread on a sheet pan and roast 12–15 minutes, turning once. Transfer vegetables to a serving tray and keep warm.

Build the Sauce

Place the skillet used for chicken over medium heat. Add minced shallot and sauté in the chicken fat and any remaining butter for about 1–2 minutes until softened and translucent, scraping up browned bits (fond) with a wooden spoon. Add minced garlic and cook 30 seconds until fragrant.

Deglaze and Reduce

Carefully pour in the white wine (or 60 ml chicken stock) to deglaze, scraping the pan; simmer 1–2 minutes to reduce by half. Add 120 ml chicken stock and 30 ml lemon juice. Bring to a gentle simmer and reduce until sauce thickens slightly, about 4–6 minutes.

Finish with Butter and Herbs

Reduce heat to low. Whisk in chilled cubed butter a few pieces at a time to emulsify and slightly thicken the sauce. Stir in chopped parsley, season with ½ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust lemon or salt as needed. Remove from heat.

Plate

Slice or keep chicken whole. Spoon some pan sauce over each thigh and arrange grilled vegetables alongside. Scatter microgreens or baby arugula on the plate and tuck a lemon wedge at the side for extra brightness.

Serve each plate with one chicken thigh, a generous portion of grilled vegetables, a drizzle of herbed lemon pan sauce, a handful of microgreens, and a lemon wedge. Offer additional sauce at the table.