Ingredients
- 1 tablespoon Roland Foods Preserved Lemon Paste or finely minced preserved lemon peel
- 3 tablespoon Unsalted butter softened
- 1 clove Garlic grated
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley finely chopped
- ½ teaspoon Aleppo chili flakes
- Salt to taste
- 4 Boneless skin-on chicken thighs
- 1 ½ teaspoon Kosher salt
- Black pepper to taste
- 1 tablespoon Olive oil
- 1 ½ cups Baby potatoes halved
- 1 teaspoon Baking soda
- 1 Fennel bulb thinly sliced
- ½ Lemon thinly sliced
- 2 Sprigs Fresh thyme
Method
Salt & Dry Age the Chicken (Optional, Recommended)
- Pat chicken thighs dry with paper towels.
- Season evenly with kosher salt. Place on a wire rack and refrigerate uncovered overnight or up to 2 days.
- Make the Preserved Lemon Herb Butter
- Mix all herb butter ingredients in a small bowl until fully combined. Set aside.
Parboil the Potatoes
- Boil salted water with 1 teaspoon baking soda.
- Add potatoes and cook for 6–7 minutes until just fork-tender.
- Drain, steam-dry briefly, then toss with olive oil, salt, and pepper.
Prep & Sear the Chicken
- Preheat oven to 400°F.
- Remove chicken from fridge and let sit 15 minutes.
- Heat olive oil in skillet over medium-high heat.
- Sear chicken skin-side down until crisp and golden (about 2 minutes). Flip and cook 1 minute more.
Roast with Veggies
- Arrange potatoes, fennel, and lemon slices around chicken in skillet.
- Add thyme sprigs and spoon a few dollops of herb butter over chicken.
- Roast for 10 minutes.
- Baste with Herb Butter
- Remove pan and brush chicken generously with remaining herb butter.
- Return to oven for 7–10 more minutes, or until chicken reaches 175°F.
Plate & Serve
- Rest chicken 5 minutes.
- Spoon extra pan butter over top.
- Serve with roasted potatoes and fennel.