Lemony Chicken Thighs with Lemon Salsa Verde
I love lemons. I use them in cocktails, side dishes, salad dressings, sauces and desserts. While I use them for almost every kind of cooking, my favorite way to use lemons is in desserts or sauces. That lemon adds a bright, tart flavor to whatever I’m making. And although I’ll use whatever lemon I can get my hands on, my first choice are always Meyers.
Meyer lemons are sweeter than the more readily available Eureka lemons, which is why they’re used so often for desserts during the winter months. I mean, the stone fruits aren’t in season yet, so lemon bars, lemon cakes and lemon cookies are everywhere. But sweets aren’t your only option. Meyer lemons also have a bright yellow, almost orange, hue and so are great additions to salsas, sauces and gremolatas. It’s because of their beautiful color and flavor that I used them for this chicken dish.
We have chicken for dinner at least once a week. I like chicken because it’s delicious, easy to prepare and so versatile. I can roast it, grill it, bake it or even sear it. It’s delicious on it’s own or mixed into a salad. There’s just one problem: I can’t prepare it the same way over and over each week. If I did, everyone, including me, would get bored and eventually hate chicken. So, I’m always looking for new and interesting recipes. When I found this dish in Food & Wine, I knew I had to try it. I mean, it was combining two of my favorite things: chicken and lemons. But better yet, since it was the middle of winter, I could use Meyers, making this entrée even more delicious.
While it’s true you could make this entreé with Eureka lemons any time of the year, making it with Meyer lemons in the dead of winter is totally the way to go. The combination of savory chicken and bright, tart lemons makes you feel like you’re sitting outside on a warm spring evening, rather than stuck inside on a cold winter’s night. Trust me, this chicken dish is one you’ll be making over and over again. I know because I’ve made it several times since I discovered it, and every time I make it, I like it even more.
Notes
Adapted from Food and Wine Magazine.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 12 sage leaves
- 10 garlic cloves, 4 sliced, 4 peeled and smashed and 2 minced
- 4 tablespoons butter cut into 6 slices
- zest of 2 lemons,
- 3/4 cup olive oil, divided
- 1 tablespoon thyme, chopped
- 1/4 cup oregano, divided and chopped
- 1 tablespoons flat-leaf parsley, chopped
- 1 lemon, cut into 1/4-inch slices
- 1/2 teaspoon capers, chopped and drained
- salt and pepper to taste
Instructions
- Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 pad of butter. Transfer the stuffed thighs to a large bowl.
- Whisk together the lemon zest with the smashed garlic, 1/4 cup olive oil, thyme, parsley and 1 tablespoon oregano. Pour the mixture over the chicken and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 450°.
- While the oven heats up, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer on a baking sheet and bake for 16 to 18 minutes, until charred in spots. Transfer the lemons to a cutting board and let cool for 5 minutes. Chop the slices into pieces and leave the oven on.
- Using a mortar and pestle, mash the remaining oregano with the chopped garlic, capers and 1 teaspoon of salt until a paste forms. Slowly pour in the remaining 1/2 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon and set aside.
- Heat a large ovenproof skillet over medium heat. Remove the chicken thighs from the marinade and season with salt; reserving the marinade.
- Arrange the chicken in the skillet skin side down and cover with another large skillet. Cook the chicken until the skin is golden brown and crisp, about 15 minutes.
- Remove the heavy pan and flip the chicken. Drizzle the reserved marinade over the thighs. Place the skillet in the oven and roast for about 30 minutes, until the chicken is golden brown and cooked through. Transfer the chicken to a platter and serve with the salsa verde.
