Summer means lighter fare and Chickens are the answer. Why? Because there are a gazillion delicious ways to cook chicken; you can bbq, roast, grill, fry, pull or shred it, marinate or rub it.
You can't go wrong (as long as it's not undercooked). That's why we couldn't wait to dive into this alternative-to-frying chicken recipe. It's no mistake we chose thighs (dark meat) and kept the skin and bones on! Thanks to bone broths, we know the nutrition and we want you to experience the savory 'juice' this recipe makes! We think our Microgreens pair perfectly!
Our colorful, crunchy Micro Rainbow Mix pairs beautifully with these veggies. All are savory ingredients that soften and flower with both heat and generous oils. Plus, their dark reds and purples mixed with deep greens come together beautifully. Can you smell the garlic?
For the Chicken Thighs, we start out on the stove. When dealing with chicken skin, you want to make sure it's cooked well and you want to seer in all the juices. If you don't have a skillet, a regular frying pan will do. The most important thing is sealing in those juices and seasonings so when you transfer to the roasting pan, the flavors go with your dish! Think of it as chicken-searing, like you'd do for a steak!
Once you roast your veggies, step on over to the oven and let the roasting continue!
Meanwhile, take the drippings and add more amazing ingredients to create this lovely drizzling sauce.
Check out the quick video here and follow our step by step instructions below. Let us know what you think!
4 bone-in, skin-on chicken thighs (about 3 pounds total)
1 ¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
¼ cup avocado oil, divided
1 red onion, cut into 8 wedges
2 cloves garlic, crushed
12-16 ounces red and/or variety of radishes, quartered
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
4 baguette slices, toasted
1 clam Micro Rainbow Mix
Preheat oven to 400°F
Season Chicken on both sides with 1 tsp. salt & pepper
Heat 2 tbsp. Avocado Oil in a large oven-safe skillet over medium-high
Add 2-4 Chicken Thighs, skin side down; cook, undisturbed, until deep golden brown, about 8 minutes.
Flip and cook until browned, about 2 minutes; then transfer to a plate and keep warm.
Without wiping skillet clean, add Onion and Garlic to skillet. Cook over medium-high until it softens, about 2-3 minutes.
Stir in quartered Radishes and nestle Chicken into mixture and fold.
Transfer from skillet to oven and roast approx. 15-17 minutes (or 165°F)
Take the drippings from your pan and add 1 tbsp. oil and 1/2 cup water. Add finely chopped chives and stir on medium heat until reduced.
Plate up: lay down a bed of veggies. Place one chicken thigh on top. Pour desired amount of chicken au jus over everthing. Top your dish with a grip full of Micro Rainbow Mix microgreens. Carve and enjoy!
Be spicy, be daring, be healthy, and try our Crispy Chicken with Microgreens recipe!