This crisp and juicy roast chicken had us all licking our plates clean. The trick is quickly browning the chicken skin before roasting, this ensures it will be nice and crisp and also cuts down on time in the oven. Perfect weeknight meal!
Makes 4 servings*
What you need
1 ½ pounds new potatoes, halved if large
2 spring onions or 4 shallots quartered and peeled
6 Tablespoons Tessemae’s Balsamic
Coarse salt and freshly ground pepper
8 bone in skin on chicken thighs
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 lemon, thinly sliced
¼ cup chopped fresh tarragon
What you do
- Preheat oven to 425 degrees. Toss the potatoes, shallots and 2 tablespoons Balsamic on a large rimmed baking sheet and season with salt and pepper. Roast until potatoes are golden, 20 to 25 minutes.
- Meanwhile, pat the chicken dry with paper towel and then season with salt. Heat 1 tablespoon Balsamic in a large, heavy skillet over medium. Once sizzling, add half of the chicken thighs, skin side down. Cook until deep golden browned and crisp, about 6 minutes. Turn over and cook for a minute or two to lightly brown the other side; transfer to a plate. Repeat with the rest of the chicken.
- Scatter the asparagus over potatoes and toss gently. Arrange the browned chicken, skin side up, on top. Drizzle the whole thing with a few tablespoons of drippings from the skillet. Return the baking sheet to the oven and cook until chicken thighs register 165F on an instant read thermometer and the asparagus is tender, about 15 minutes.
- Sprinkle with lemon slices and tarragon and serve.
Double the amount of chicken and lemons. After you put the pan in the oven, continue to saute 2 more batches of chicken. Transfer chicken another sheet pan, top with lemon sliced, and roast until chicken thighs register 165F on an instant read thermometer. Serve the over baby arugula with Lemon Garlic or your favorite Tesse dressing.