Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 1 Serving
- Components
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- 1 bone-in, skin-on rooster thigh
- 2 medium carrots, peeled and chopped into ½-inch items (about 1 cup)
- 4 small pink bliss potatoes, minimize in ½-inch items
- ½tablespoon olive oil
- 1tablespoon mayo
- ½tablespoon sriracha
- 1tablespoon chopped contemporary parsley
- Salt and pepper, to style
- Instructions
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Warmth oven to 425 levels.
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Warmth a big skillet over medium-high warmth.
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Season rooster thigh on either side with salt and pepper.
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When skillet is sizzling, add rooster thigh, pores and skin aspect down. Scale back warmth to medium and cook dinner till pores and skin is crispy, about 5 minutes.
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Take away rooster thigh from skillet and add carrots and potatoes to skillet. Pour olive oil on high, season with a little bit of salt and pepper, and blend all the things. Place rooster thigh again within the skillet, pores and skin aspect down, and prepare greens round rooster.
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Roast within the 425-degree oven for 20–25 minutes, flipping rooster and tossing greens midway via. Hen needs to be cooked via with no pink within the center.
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Stir collectively mayo and sriracha as a dipping sauce.
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Serve greens tossed with parsley alongside rooster and dipping sauce.
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