Flattened Chicken Thighs with Roasted Lemon Slices

Flattened Chicken Thighs with Roasted Lemon Slices

(adapted from recipe by Julia Moskin, NYTCooking)

Found this recipe very tasty but needs careful attention so you don’t smoke up the kitchen.

Chicken benefits from marinating a couple of hours or overnight in the fridge.

Yield: 6-9 servings (depending on how much chicken used)

Prep Time: 20 minutes (marinade for chicken can be made ahead cutting prep time)

Cooking Time:  varies but about 30-40 minutes

Utensils: 1-2 10-inch cast iron frying pans, large bowl, small kitchen knife, baking sheet extra plate, small chopper for herbs (optional)

INGREDIENTS

For the marinade (make less if using fewer thighs)

2 lemons, rinsed (you will be using zest only, not juice, so save lemons for later in recipe)

¼ cup fresh thyme or oregano leaves

1 ½ TBS chopped fresh sage leaves

1 ½ TBS chopped fresh Italian parsley

10 to 12 medium/large garlic cloves, peeled and smashed

1 tsp red chile flakes

3 TBS extra-virgin olive oil

For the chicken:

9 bone-in, skin-on chicken thighs, rinsed in cold water

18 fresh sage leaves (fewer if less chicken used, but use at least 3 pieces per thigh if small)

3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)

1 TBS plus 1 tsp kosher salt

2 lemons, rinsed (use can use same lemons, as you will squeeze some of juice out and then slice them fairly thinly to line bottom of cooking skillet when cooking chicken)

Fresh thyme or oregano sprigs, for garnish (use lots!)

PREPARATION

Marinade

1. Using vegetable peeler shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer.

2. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Chicken   

Heat oven to 450 degrees.

1. Pat pieces dry with paper towels.

2. Using fingers, gently separate skin of each piece from flesh, taking care to leave skin attached at one end, creating a deep pocket between skin and flesh.

3. Tuck 2 sage leaves and 2 garlic slices under the skin.

4. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.  (nice but not totally necessary, as skin can only absorb a bit of marinade.)

Cooking chicken

1. Remove thighs from marinade and place skin side up on a baking sheet or plates. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.)

2. Sprinkle some salt over the chicken

3. Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet.

4. Put over medium high heat and weigh down chicken with bottom of another cast-iron skillet. (Or, use lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure bottom of skillet is clean, or place a sheet of parchment paper between chicken and top skillet.)

5. Once chicken is sizzling (don’t let it smoke!), reduce heat to medium. Cook without moving for 10 to 12 minutes, until skin is brown and crisp.(may not get crisp, just brown). To check for doneness, gently lift the corner of a chicken thigh. Skin will come away cleanly from bottom of pan when done. If still stuck, do not pull but let cook a little longer.

6. When thighs are done, remove weight and lift chicken out of pan taking care to keep skin attached to thighs as you lift them. Transfer thighs, skin side up, to baking sheet or plate. Cook remaining 4 chicken thighs in same way. Pour off most of fat from skillet.  

7. Heat oven to 450 degrees if you haven’t already done so.

8. Cut lemons in half and squeeze gently to remove some juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice. Flatten one side of lemon for easier cutting and clean board periodically.

9. Place a layer of lemon slices in skillet. Return all browned chicken to skillet on top of  lemons, skin side up. Tuck reserved lemon peel and garlic cloves between the pieces.

10. Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on flesh side with a knife, and check that juices are clear and there is no redness near bone.

11. Remove pan from oven and let thighs rest in pan 5 to 10 minutes.

12. Deglaze 2^nd pan with lemon juice (if using 2 pans)

13. Tuck thyme or oregano sprigs around thighs and serve from pan at the table, with roasted lemon slices and garlic cloves.