Marinated Chicken Thighs with Fennel Salad
Serves 1
Directions
- 1Add olive oil to a hot pan.
- 2Trim the fat from the chicken thighs.
- 3Chop oregano.
- 4Grate lemon zest.
- 5Add salt.
- 6Add pepper.
- 7Add olive oil and lemon juice to the oregano, lemon zest, salt, and pepper.
- 8Mix well.
- 9Marinate the chicken thighs in the mixture.
- 10Place the marinated chicken thighs skin-side down in the pan.
- 11Flip the chicken thighs.
- 12Add butter to the pan.
- 13Baste the chicken with the melted butter.
- 14Remove chicken from the pan and place it on a baking sheet with a rack.
- 15Bake the chicken in the oven.
- 16Slice fennel.
- 17Chop green onion.
- 18Slice red bell pepper.
- 19Add arugula to a bowl.
- 20Add sliced fennel to the arugula.
- 21Add chopped green onion.
- 22Add chopped oregano to the salad.
- 23Add sliced red bell pepper.
- 24Add olives.
- 25Add olive oil.
- 26Add salt.
- 27Add pepper.
- 28Squeeze lemon juice into the salad.
- 29Mix the salad well.
- 30Plate the salad.
- 31Slice the cooked chicken thighs.
- 32Place the sliced chicken on top of the salad.
- 33Pour the remaining pan drippings over the chicken and salad.
Ingredients
- olive oil
- chicken thighs
- oregano
- lemon zest
- garlic
- salt
- pepper
- lemon juice
- butter
- fennel
- green onion
- red bell pepper
- arugula
- olives
Equipment
pancutting boardknifegraterbowltongsbaking sheetoven
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