Pan Roasted Chicken Thigh Recipe

Place peeled garlic cloves, bay leaf and thyme sprigs in a small saucepan. Pour in olive oil to fully cover the garlic. Warm over the lowest heat so the oil barely simmers (keep at 90–95°C / 195–203°F) and cook gently for 35–45 minutes until cloves are tender and lightly golden. Remove from heat and let cool in oil. Reserve garlic and infused oil separately — you will use both.

Pat chicken thighs dry with paper towel. In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tbs finely chopped rosemary, lemon zest, 1 tsp kosher salt and 1 tsp black pepper. Rub marinade under and over the skin of the thighs and let rest at room temperature for 20 minutes (or refrigerate up to 2 hours).

Toss halved fingerlings with 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet or cast-iron skillet. Roast in a 425°F (220°C) oven for 20–25 minutes, turning once, until golden and tender. Keep warm.

Heat a small skillet over medium heat and add 1 tsp olive oil. Add 1/2 cup breadcrumbs and toast, stirring, until golden and crisp, 3–4 minutes. Stir in 1 tsp chopped parsley and 1/2 tsp lemon zest. Transfer to a small bowl and set aside.

Preheat oven to 425°F (220°C) if not already on from potatoes. Heat a 10–12 inch oven-safe skillet (preferably cast iron) over medium-high heat until hot. Add a thin film (about 1 tbs) of the reserved garlic-infused olive oil. Place chicken thighs skin-side down and sear without moving for 6–8 minutes until deep golden-brown and fat is rendered.

Flip the thighs so they sit skin-side up. Spoon 1–2 tablespoons of the garlic confit cloves (smashed slightly) around the chicken and add the tied rosemary sprig to the pan. Transfer skillet to the oven and roast for 12–18 minutes until an instant-read thermometer in the thickest part reads 165°F (74°C). Remove chicken to a warm plate and tent with foil to rest 8–10 minutes; reserve pan drippings.

Place the skillet (with pan drippings) over medium heat on the stovetop. If there is excessive fat, spoon out all but about 1 tbs. Add 1/2 cup dry white wine to deglaze, scraping browned bits with a wooden spoon; simmer 1–2 minutes to reduce slightly.

Add 2 cups chicken stock and the rosemary sprig. Bring to a gentle simmer and reduce by about one-third, 6–8 minutes, until slightly syrupy. Remove the rosemary sprig, then whisk in 2 tbs cold unsalted butter, one cube at a time, to finish the sauce. Stir in juice of 1 lemon, 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning. Keep warm.

Brush radicchio quarters lightly with 1 tbs olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Heat a grill pan or outdoor grill to medium-high and grill radicchio, cut side down, 2–3 minutes until char marks form. Flip and grill 1–2 minutes more until slightly softened. Remove and keep warm.

In a clean skillet over medium heat, add a tablespoon of the reserved garlic-infused oil and add the baby spinach in batches, stirring until just wilted, 1–2 minutes per batch. Season lightly with a pinch of salt and pepper. Remove and keep warm.

On each plate, arrange a portion of roasted fingerling potatoes and a wedge or two of grilled radicchio. Spoon wilted spinach beside them. Place a rested chicken thigh atop or beside the vegetables.

Spoon 2–3 tablespoons of warm lemon-rosemary jus over the chicken and around the plate. Scatter 1–2 teaspoons of toasted breadcrumbs over the chicken for crunch and place 2–3 garlic confit cloves (sliced or mashed) on the side. Finish with a light sprinkle of chopped parsley and an extra pinch of lemon zest.