Crispy Chicken Thighs with Charred Green Onion Chimichurri
crispy, pan-roasted chicken thighs topped with a vibrant charred green onion chimichurri sauce
servings: 4
Ingredients
Scale
Charred Green Onion Chimichurri
- 6 green onions
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh chives
- 2 garlic cloves, finely chopped
- ¼ tsp red pepper flakes
- 2 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- kosher salt
Crispy Chicken Thighs
- 8 bone-in chicken thighs
- kosher salt
- freshly cracked black pepper
- neutral cooking oil
Instructions
- Preheat the oven to 400°F. Allow the chicken thighs to sit at room temperature for about 20 minutes.
- Meanwhile, heat a 12” cast iron skillet over medium-high heat. Toss the green onions with a drizzle of olive oil to coat. Once the skillet is hot, place the green onions into the skillet. Cook for 2-3 minutes per side, until tender and slightly charred. Transfer the green onions to a cutting board and set the skillet aside.
- Roughly chop the green onions and add them to a mixing bowl. Add the parsley, oregano, chives, garlic, red pepper flakes, red wine vinegar, and extra-virgin olive oil. Stir well to combine. Season with salt to taste.
- Pat the chicken thighs dry with a paper towel. Season both sides of the chicken generously with kosher salt and freshly cracked black pepper.
- Return the skillet to medium-high heat. Add enough neutral oil to just coat the bottom. Once hot, place 4 of the chicken thighs into the skillet, skin-side down. Cook for 4-5 minutes, or until browned and crisp. Flip the chicken and transfer it to a plate. Repeat with the remaining 4 chicken thighs.
- Arrange all of the chicken, skin-side up, in the skillet. Roast for 20 minutes, or until cooked through. Serve the chicken with the chimichurri spooned over top, plus any extra herbs for garnish.