There’s nothing better than produce from the Farmer’s Market. Everything is fresher, bigger, more flavorful. I love talking to the farmers and getting to know more about where what I’m eating is coming from. It’s also so much easier to make healthy decisions during the summer, and I usually end up stocking up on meats to try and make it through the winter, like a 21st century Pioneer (which Brendan, who would live off the land entirely if it was up to him, is going to love). Anyway, the only time I’ll get chicken thighs is from the Farmer’s Market – any other time I’ve bought them from a grocery store, they kind of skeeve me out. This was thrown together in 10 minutes, ready in 30, and while it was cooking I made cauliflower puree and Brendan whipped up this awesome garlic-y, lemon-y sauce with scallions and thyme for the chicken. It was a crispy, super flavorful, perfect Monday night dinner.
CRISPY LEMON CHICKEN (serves 2-3)
– 2 lbs. skin-on, boneless (if you can find them, if not, bone-in) chicken thighs
– 2 lemons
– 1 tsp. EVOO
– Kosher Salt & pepper
– Leftover chicken juices
– 2 tbsp. flour (approc.)
– 2 cloves garlic, chopped
– Fresh thyme and the greens of 2 scallions
1. Preheat the oven to 425.
2. In a COLD cast iron skillet (I used Le Creuset), add the tsp. EVOO, circling it around the pan.
3. Add well-seasoned chicken thighs, skin side down, then turn up the heat to medium. The chicken will start to cook in its own fat and develop a ton of flavor.
4. Walk away for about 10 minutes. After that time, flip the chicken thighs over and cook for another 4 minutes or so. When you flip them, the skin should be brown and crispy looking – this is perfect.
5. Drain most of the oil from the skillet, leaving a pretty decent coating.
6. Thinly slice one of the lemons, then scatter them into the skillet with the chicken. Squeeze half of the other lemon all over everything.
7. Bake in the oven for approx. 10 minutes, or until chicken is 160 and the juices run clear when cut.
8. Remove chicken and lemons from the pan.
9. Make the sauce. Pour what’s left in the pan through a fine sieve into a small sauce pot. Mash the lemons against the side of the sieve so the lemon-ness gets into the sauce. Add the garlic, lemon juice, thyme and scallions and whisk it all together.
10. Over medium-low heat, whisk together this mix, adding a little bit of flour at a time until it starts to come together. Keep whisking it to get the lumps out.
11. Serve chicken with the sauce, some of the lemon and the side of cauliflower puree. Oh and make sure you have the sauce on the table, since you’re going to want it all over everything.