Chef Alison Roman Makes Crispy Chicken Thighs With Caramelized Lemons | Tastemade Collaborations

Cookbook author and food writer Alison Roman is giving your go-to chicken recipe a new twist with a Stella Upgrade ingredient: caramelized lemons. Using common pantry staples like lemon, onion, and chickpeas to create a vibrant, one-pot recipe, Alison will show you how to achieve the definition of weeknight dinner goals.

RECIPE

Ingredients:
1 lemon, thinly sliced, seeds removed
1 small red onion, sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
2 1/2 pounds bone-in, skin-on chicken (thighs or breasts)
1 tablespoon canola oil
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons oregano leaves, plus more for garnish
Crushed red pepper flakes
Flaky sea salt
Olive oil, for drizzling

Steps:
Toss lemon slices and onions together in a small bowl and season with salt and pepper. Set aside.
Season chicken with salt and pepper.
Heat oil in a large skillet over medium-high heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press chicken evenly into skillet. Cook until the chicken is deeply golden brown, 5 to 8 minutes, depending on the size of the chicken. Flip and continue to cook until chicken is cooked through, another 5 to 8 minutes.
Using kitchen tongs, transfer chicken to a plate to rest, leaving all the chicken fat behind. Add lemon and red onion to the chicken fat and cook, swirling the skillet, until the lemon has started to caramelize and brown. Add chickpeas and season with salt and pepper. Cook, tossing occasionally, until the chickpeas have started to brown and soak up the caramelized lemon chicken fat, 3 to 4 minutes. Add oregano and a pinch of crushed red pepper flakes and toss to coat.
Return chicken to the skillet, along with any juices that have collected on the plate and cook 1 to 2 minutes.
Divide chicken and chickpeas between plates and top with a few lemon slices. Sprinkle with flaky salt, more oregano, crushed red pepper flakes and a drizzle of olive oil.

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