Crispy Spring Chicken & Vegetables in Herb Sauce

Updated: Apr 22


Herb-Citrus Sauce & Marinade


INGREDIENTS

  • 1/2 cup of fresh squeezed orange juice

  • 1/4 cup of lemon juice

  • 1/2 Tbsp.honey

  • 2 Tbsp. dry white wine (or white wine) vinegar

  • 2-3 clove of garlic crushed

  • 1/2 Tbsp. olive oil

  • 2 TBS fresh parsley, finely chopped (Sub: fresh cilantro, or 1 TBS of dried parsley)

  • 1/4 tsp. sea salt

  • 1/4 tsp. fresh black pepper

INSTRUCTIONS

  1. In a food processor or blender, pulse all of the ingredients and blend until slightly smooth. You can also make the dressing without either appliance. Just add everything to a bowl and whisk vigorously. In this case, you would just want to chop all of your ingredients finely.


Crispy Roasted Chicken Thighs


INGREDIENTS

  • 4 Chicken Thighs (skin-on)

  • 2 tsp salt

  • 1 tsp pepper (white pepper preferred)


INSTRUCTIONS

  1. Pre-heat oven to 375 degrees.

  2. Clean and dry chicken thighs. Sprinkle salt/pepper mixture on chicken, working some of it underneath the skin without detaching the skin. Just use your finger.

  3. Take a cool 12-inch oven-proof skillet (cast iron works best) and place chicken inside, skin down, spaced well. DO NOT ADD OIL

  4. Turn on stove to med-high and sear chicken for 4-5 minutes, until the skin releases easily from the pan and is nice and golden. If it does not release without sticking, allow it to sear for a few moments more.

  5. Flip chicken skin up, sear the bottom for 3-4 minutes, then place the oven-proof skillet into the oven, uncovered for 20 minutes, or until chicken is golden brown and its juices run clear.

NOTE: If you don't have a cast iron or oven-proof skillet, just take remove the chicken from the skillet and place on a roasting sheet pan (with raised sides).


5- Minute Spring Veggies


INGREDIENTS

  • 8 Asparagus, trimmed and chopped in 2-inch pieces (sub broccoli, green beans or cauliflower)

  • 1 1/2 cup of fresh or thawed frozen corn kernels

  • 1/2 medium red bell pepper, sliced in long strips, then halved

  • 1 handful of grape tomatoes, sliced in half, long-wise

  • 1 TBS extra virgin olive oil

  • 1/2 tsp salt + 1/2 tsp pepper


INSTRUCTIONS

  1. Bring 2 cups of water to a boil in a skillet.

  2. Toss in corn, asparagus, and red bell peppers. Bring them to a boil for 60 seconds, only. Drain immediately and return to skillet.

  3. Add olive oil, salt, pepper. Toss around for 1-2 mins, remove from heat, add tomatoes and toss with my Herb-Citrus Sauce

33 views

Recent Posts

See All
Contact Us

Cosmopolitan Plated

Arlington , Virginia  22202 
United States

404.822.9829

CosmopolitanPlated@gmail.com

 

Servicing: 
Arlington, Washington, D.C., Bethesda, MD, Arlington, VA, Alexandria, VA, Old Town, VA, United States,

We Travel!

Hours

Monday:9:00am-9:00pm

Tuesday:9:00am-9:00pm

Wednesday:9:00am-9:00pm

Thursday:9:00am-9:00pm

Friday:8:00am-11:00pm

Saturday:8:00am-11:00pm

Sunday:9:00am-2:30pm