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Gremolata chicken
Gremolata chicken
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate roast chicken with zesty Italian garnish.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 8 chicken thigh fillets (skin on)
  • 42.00 gm lemon juice
  • 1/2 red onion, thinly sliced
  • 1 long red chilli (optional), thinly sliced
  • 1 bunch asparagus, woody ends trimmed
  • 4 small zucchinis, thinly sliced lengthways (a mandoline is ideal)
  • 200g pea
  • 20.00 ml grated parmesan
  • 3 garlic cloves, crushed
  • Finely grated zest of 1 lemon
  • 20.00 ml finely shredded mint leaves
  • 40.00 ml finely shredded basil leaves
Instructions:
  • Preheat your oven to 200°C and prepare a baking tray lined with foil.
  • 1. Heat oil in a frypan over medium-high heat and cook chicken, skin-side down, in 2 batches until golden, about 5-6 minutes. 2. Arrange chicken, skin-side up, on a tray. Drizzle with lemon juice, sprinkle with onion and chilli (if using) and season. 3. Bake for 30 minutes or until chicken is golden and cooked through. 4. Meanwhile, prepare the gremolata by tossing garlic, lemon zest, mint, and basil together in a bowl. Season and set aside.
  • Bring a pot of salted water to a vigorous boil. Drop in asparagus and cook for 1 minute. Toss in zucchini and peas and cook for an additional minute until veggies are tender but still crisp. Drain well.
  • Combine the vegetables with the last bit of oil and lemon juice, season to taste, and arrange on plates. Top with chicken, sprinkle with gremolata and parmesan, and serve promptly.

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