Marinades make any protein a standout dish, and it only takes a few extra steps to make this chicken stand out. This recipe is a simple Italian herb marinade of parsley, rosemary, garlic and olive oil and I love to use chicken thighs, which are a much darker and tastier part of the meat, and actually have more flavour. I love using a cast iron because it helps crisp the outside while leaving it moist on the inside. It’s almost spring here, which means so many fresh seasonal heirloom tomatoes and today I tossed them with blanched green beans and a lemon balsamic vinaigrette. For extra yum, you can serve the chicken with my arugula pistachio pesto sauce. Enjoy!
HERB MARINATE FOR CHICKEN
1 bunch parsley
8 sprigs of rosemary
5 cloves garlic
1 tsp maldon salt
1 tsp cracked black pepper
2 tbsp extra virgin olive oil
3-4 bone in chicken thighs
MIXED VEGETABLE SALAD
1 bunch of green beans
2 heirloom tomatoes
4 cherry tomatoes
8 basil leaves
SALAD DRESSING
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp salt
1 tsp cracked black pepper
1 tbsp lemon juice
1 tsp dijon mustard
1. Add herb marinade ingredients to a food processor and process until paste like consistency. Rub marinade on chicken thighs and set aside for 15 minutes.
2. Bring a pot of water to a boil for green beans and prepare an ice water bath.
3. Drop the green beans into the water and let cook for 2-3 minutes, then pop them into your ice bath to keep them bright green and crunchy.
4. Start to heat your cast iron skillet over medium heat. Once hot add a dash of olive oil and then place your chicken thighs skin down to get a hard sear. Let the chicken cook on this side for 8 minutes. If it starts to get too dark turn the heat down.
5. While chicken is cooking prep the rest of your vegetables. Slice tomatoes into bite size pieces, and chiffonade the basil.
6. To make the dressing add the ingredients into a bowl and whisk. Feel free to add more lemon or balsamic to your pallet.
7. Check the chicken after 8 minutes, the skin should be crispy, flip the thigh over and cook on the other side for another 6-8 more minutes. Keep the temperature at medium low heat and cover with a lid to help the chicken cook through. If you are not sure the chicken is cooked, you can always use a thermometer to check - 165 F degrees is when they are done.
8. To serve, strain your green beans and toss the tomatoes and beans with the dressing. Lay the vegetables on half of the plate and top with your fresh basil. The chicken is great served on top of my arugula pistachio pesto recipe, found here.
9. Serve immediately while chicken is still warm + delicious!
Bon Appetit!
