Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata

Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata
Photo by Scott Phillips

Ingredients

  • 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
  • 2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges
  • 2 cloves garlic, minced
  • 1-½ tsp. ground cumin
  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. minced peeled fresh ginger
  • + 4 more ingredients
    • 1-½ tsp. ground coriander
    • 3 Tbs. unsalted butter, softened
    • 1 lemon, ends trimmed and cut into quarters
    • Kosher salt and freshly ground black pepper

Heat the oven to 425°F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make ...

View full recipe at Fine Cooking

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