my lavender blues

September 2, 2022

Crispy Skinned Chicken & Root Vegetable Roast


So this recipe was originally supposed to go out last spring but alas here we are. We can now say I am posting this recipe for the spring of 2023 if you wanna look at this like the half glass full kinda situation (when in reality this is a glass half empty sort of delay).


The ingredients for the roast are very spring heavy HOWEVER if you’re reading this chances are you don’t shop seasonally and thus these ingredients are pretty much available all year round thanks to the modern world of shipping and handling.


Crispy Skinned Chicken & Root Vegetable Roast


Recipe Notes:

Hmmmm this recipe is fairly basic when it comes to approach, just don’t skip the crisping of the skin on le chicken. Because you’re worth it.

If you’re too lazy to finely chop ingredients for the Gremolata… then go ahead and throw them all into a food processor and pulse a few times until you get a nice texture (just don’t over pulse and make it into a paste, you want to make sure this has enough texture that you’ll be using extra dental floss to pick out all the greens in ya teeth).

Also feel free to substitute pea greens for arugula or something more basic. No biggs.

Crispy Skinned Chicken & Root Vegetable Roast
Recipe type: Dinner
Crispy Skinned Chicken & Root Vegetable Roast, super easy and delicious. Gluten Free and very keto friendly!
  • 1 bunch radishes with greens on
  • 2 fennel bulbs, cut into quarters
  • 1 large leek, sliced into half moons
  • 4 heads garlic, cut into half length wise
  • 2 lb chicken thighs, bone in skin on
  • 2 lemons, sliced into wheels
  • 5 tbsp olive oil
  • generous sprinkle salt
  • freshly ground black pepper
  • pea greens
  • 1 loaf crusty bread (sourdough or italian)
  • 2-3 tbsp olive oil
  • salt & pepper
  • 2 tsp garlic powder
  • Reserved radish greens
  • 1 bunch parsley leaves, finely chopped
  • 1 serrano pepper, seeds removed and finely chopped
  • zest and juice of one lemon
  • 1 garlic clove finely chopped
  • ¼ cup olive oil
  • salt
  1. Preheat your oven to 375
  2. Clean and cut vegetables as listed in ingredients
  3. soak and scrub radish in cold water, then pull the leafy green tops off the radishes and set asidie- we'll come back for those
  4. remove the stalks and fronds from the fennel by cutting as close to the bulb as possible. Cut the bulb in half, from top to bottom and remove the core.
  5. Cut the remaining bulb into quarters
  6. Cut the dark green top off the leek, then cut the remaining white part in half, keeping the root intact. Slice into ½" thick half-moons
  7. Add fennel, radishes, leeks and garlic heads into a casserole pan and drizzle with olive oil. Season generously with salt and a few cranks of black pepper. **Keep the skin on the garlic heads here, it'll help keep them intact while they get roasty toasty.
  8. Crisp that chicken skin, add 1-2 tbsp of oil into a pan over medium heat. Season chicken with salt, pepper & garlic powder and add it to pan, skin side down. Let it cook for 5-7 minutes (or however long it takes to brown and crisp the skin.
  9. Nestle the chicken thighs into the casserole pan, skin side up.
  10. Add lemon slices to the pan
  11. Put it in the oven and set a ime for 20 minutes. After 20, remove the pan from oven and drizzle with 2 more tbsp live oil. Return to oven for an additional 25 minutes.
  12. While hicken and vegetables cook, prepare you Gremolata - roughly chop radish greens in a medium sized bowl and combine radish greens, parsley, serrano pepper, garlic, zest and juice of one lemon, and ¼ cup olive oil. Stir and season with salt
  13. Cut the bread into ½" slices then using remaining oil from pan you crisped your chicken skin in, toast bread on both sides.
  14. To serve, add pea greens & toast to a plate. Add a head of garlic per person for buttering bread with and chicken/vegetables.
  15. Devour.


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