Chicken Oreganata with Arugula and Pepperoncini
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 4chicken thighs
- 1/2 pintgrape tomatoes
- 1red onion
- 1 1/2 tablespoonbalsamic vinegar
- 2 clovesgarlic
- 1 teaspoondried Mexican oregano
- 1/2 ouncegrated Parmesan cheese
- 3 ouncesbaby arugula
- 1/4 cupsliced pepperoncini
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
Roast chicken thighs
Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken dry with paper towel and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until beginning to brown, 20-23 minutes (it will finish cooking in Step 4).
While chicken roasts, rinse all produce. Halve tomatoes. Halve lemon. Peel onion, halve, and thinly slice. In a large bowl, whisk together balsamic vinegar and 2 tablespoons olive oil until fully combined. Add onion to bowl, stir to coat, and set aside to marinate at room temperature until Step 5.
Make oreganata dressing
Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer to a small bowl, then add dried oregano, Parmesan, juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper. Whisk until fully combined. Save remaining lemon to brighten a glass of water.
Finish chicken oreganata
After 20-23 minutes of chicken roasting, remove from oven. Spoon 2 tablespoons oreganata dressing over chicken thighs. Continue roasting until skin is crisp and golden and chicken is cooked through and no longer pink, 5-7 minutes more.
While chicken finishes roasting, pat arugula dry with paper towel and add to bowl with onion, along with pepperoncini and tomatoes. Season with ¼ teaspoon salt and pepper as desired and toss to coat.
Plate chicken oreganata
Divide chicken oreganata and salad between serving plates. Spoon remaining oreganata dressing over chicken. Buon appetito!