The Chick. Recipe
Make The Chick. Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Roasted Chicken
Citrus-Scallion Pan Sauce
Garnish & Serving
Method
Marinated Roasted Chicken
Prep the chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat and score the skin lightly in 2–3 places to help marinade penetrate and to render fat while roasting.
Make the marinade
In a large bowl, whisk together olive oil, lemon juice, minced garlic, thyme, smoked paprika, ground cumin, honey, kosher salt, and black pepper until emulsified.
Marinate
Add the chicken thighs to the bowl and rub the marinade under the skin and all over each piece. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).
Bring to room temperature
Remove the chicken from the fridge 20 minutes before cooking so it comes closer to room temperature for even roasting.
Roast
Preheat oven to 425°F (220°C). Arrange the marinated thighs skin-side up on a rimmed baking sheet or in a roasting pan spaced slightly apart. Roast for 30–38 minutes, or until skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin needs more browning, broil for 1–2 minutes while watching closely.
Rest
Transfer chicken to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to settle.
Citrus-Scallion Pan Sauce
While the chicken rests, prepare the pan sauce. Place a medium skillet over medium heat and add the unsalted butter. When the butter foams, add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes.
Add the sliced scallions (reserve a few green tops for garnish) and cook 1 minute more to soften.
Pour in the chicken stock and scrape any browned bits from the bottom of the skillet (those from the roasting pan or baking sheet if used). Let the liquid reduce by about half, 2–3 minutes, concentrating the flavor.
Stir in lemon zest, lemon juice, and honey (if using) and simmer for another minute. Taste and season with salt and black pepper, adjusting lemon or honey to balance brightness and acidity.
Finish the sauce by whisking in one more small knob of cold butter if desired for gloss and richness (optional). Remove from heat.
Assemble & Serve
Arrange rested chicken thighs on a serving platter. Spoon the citrus-scallion pan sauce over and around the pieces.
Enjoy hot with your choice of sides (roasted potatoes, rice, or a green salad).