Dip thigh in egg, then in breadcrumbs. Place in roasting pan, roast at 350 for about an hour, or until internal temp is 165 (it will go up to 170 as it rests, don’t worry about food death).
Chop up some cauliflower, season with olive oil and salt, roast with chicken for about 30 minutes.
For the sauté, you’ll need red onion, garlic, anchovies (however you can get them), red pepper flakes, and parsley. Not shown: more lemon juice.
When the chicken has reached 165, pull it from the oven and let rest, covered. Then, put all ingredients except parsley and lemon in a cold pan with some oil, and set the burner to medium. Stir as the pan heats up, being careful not to burn the garlic.
The cauliflower is done when it caramelizes slightly.
Toss it in the pan with the aromatics, and add some lemon juice.
Top the cauliflower with parsley before serving.
No comments:
Post a Comment