Chef notes
Having a well-seasoned, healthy chicken recipe on hand is necessary when it comes to cooking quickly and efficiently. On the days when you don’t have a full hour to roast a whole one, turn to recipes that call for chicken parts. Thighs, legs and breasts will cook faster, but still offer the same level of comfort and satisfaction as a whole roast chicken. A simple marinade or spice rub can add big flavor and, depending on the level of effort you’re looking for, you can roast, sear or or fry the meat.
This chicken recipe features a classic combination of lemon and tarragon, which are added to a simple three-ingredient marinade. The lemon brings out the citrus and licorice notes of the herb to give the dish a warm, yet bright flavor. While the skin-on, boneless chicken thighs are not as lean as white meat, they boast a much deeper flavor and are a bit more forgiving to cook.
There’s some marination time required, but you can get that started as you prep other dinner dishes. For the best results, use a carbon steel or cast-iron skillet, which retains heat to ensure a golden sear. Serve with the grain or pasta of your choice and some roasted seasonal veggies or a large, crunchy salad to round out the meal.
Technique Tip: For optimal results, marinate chicken in the fridge for 1 hour (or up to overnight) or let rest in a bowl, covered, at room temperature for 20 minutes before cooking. This will allow the flavors to meld into the meat.
Ingredients
- 2 pounds boneless, skin-on chicken thighs, fat trimmed
- 1 teaspoon olive oil
- Zest of 1 lemon
- 1/3 cup fresh tarragon, finely chopped
- sea salt, to taste
- freshly ground black pepper, to taste
- cooking spray
Preparation
1.In a mixing bowl, combine all of the ingredients and well-mixed and chicken is thoroughly coated. Marinate in fridge for 1 hour (or overnight) or let rest in bowl, covered, at room temperature for 20 minutes before cooking.
2.Set a carbon steel or cast iron skillet on medium-high heat. Once hot, spray generously with olive oil, then add the chicken thighs. Sear and cook for 3 to 5 minutes, or until dark sear marks appear and the chicken can be easily lifted off the skillet. Cook on the other side for another 3 to 5 minutes, or until the chicken is cooked through.
3.Garnish with fresh chopped tarragon and lemon juice. Enjoy with Tea-Infused Rice and Roast Veggies.
