Crispy Thyme Chicken with Lemon Chimichurri

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Step 1

Preheat over to 400 degrees. Peel the lemon. Set the peels aside and juice the lemon

Step 2

Place the chicken thighs into a large bowl. Drizzle with olive oil generously, add lemon juice and salt and pepper to taste. Mix well and set aside.

Step 3

Over medium-high, heat a splash of olive oil in a large, ovenproof skillet. When the oil starts to smoke, add the chicken thighs (reserve the remaining marinade in the bowl). Sear the chicken until golden brown, about 2 minutes on each side. While the chicken is searing, add the baby potatoes to the bowl with the remaining marinade. Toss until coated. Add the potatoes to the skillet, spreading around the chicken thighs. Sprinkle with chopped thyme and transfer to the oven. Roast until potatoes are fork tender and chicken is cooked through - about 30 minutes.

Step 4

While the chicken roasts, chop the green onions, shallot, parsley, jalapeno and lemon peels finely (alternatively, pulse the ingredients together in a food processor). Add the aromatics into a small bowl, salt generously and cover with olive oil. Mix well.

Step 5

To plate, place a third of watercress into a bowl, add two crispy chicken thighs and potatoes on top. Garnish with chimichurri and enjoy!