Coriander and Lemon Chicken Thighs with Potatoes and Broccolini
This is almost a one pan meal, aside from the sheet pan for the broccolini, but you could even line that with tin foil or parchment for minimum clean up. This recipe packs some lemon flavor, and is super simple with minimal chopping involved.
Recipe by: Tierney Larson
Ingredients:
5 bone-in, skin on chicken thighs, let sit at room temp 1/2 hour before cooking for optimal searing
3 tsp ground coriander, divided
1/8 tsp ground nutmeg
1 1/2 tsp dried oregano
Kosher Salt
Black Pepper
4 tbl olive oil, divided
1 large garlic clove, peeled and lightly smashed
1 lemon, halved
6 small-medium sized yukon gold potatoes, diced into 1/2 inch cubes
2 bunches of broccolini, woody stems trimmed
Ok so…
Preheat the oven to 425F. Toss the potatoes in a bowl with 1 tbl of olive oil and sprinkle with 1 tsp of kosher salt and some grinds of black pepper and set aside. Pat the chicken thighs dry and season with kosher salt and black pepper. In a small bowl mix together 2 1/2 tsp of coriander, the nutmeg and oregano. Sprinkle the seasoning over the chicken thighs on the front and back and rub it in and around the chicken thighs.
Heat a medium sized skillet or (better yet) a cast iron pan over medium-high heat. Add the tablespoon of olive oil and when it’s very lightly smoking, add the chicken thighs, skin side down. Let them sit untouched for about 4 minutes until the skin is nicely crisp and brown. Flip them over and scatter the potatoes all around the chicken and give them a stir to coat them in the rendered chicken fat. Nestle a lemon half into the pan so that it’s touching the bottom, and let the potatoes and chicken cook for about 4 minutes on the stove top, stirring now and then.
Meanwhile, toss the trimmed broccolini in 2 tbl of olive oil with a pinch of kosher salt and black pepper along with 1/2 tsp of coriander. Place them on a sheet pan along with the other lemon half and place in the oven when you add the chicken and potatoes. When some of the potatoes have gotten slightly golden, place the pan in the oven to finish cooking along with your sheet pan of broccolini. The chicken thighs are done when they’ve reached 165F in the thickest part with an instant read thermometer.
Remove from the oven and immediately remove the chicken thighs to rest on a cutting board. Squeeze the cooked lemon over the broccolini and chicken and potatoes. To serve, spoon the potatoes on a platter then top with the chicken thighs and pile the broccolini on top.
