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Ingredients
Chicken and carrots
1 lemon zest and juice
2 cloves garlic finely grated- ⅓ cup olive brine
¼ tsp crushed red pepper flakes- 6 sprigs tarragon leaves picked and chopped, divided
1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt, plus more to taste- 4 bone-in, skin-on chicken thighs about 2 lb for the base batch
1 tbsp olive oil
1 small red onion sliced
1 ½ lb medium carrots scrubbed; cut diagonally into 3-inch pieces- 2 tsp sumac
black pepper freshly ground, to taste
Date relish
- 1 small red onion thinly sliced
- 2 Lemon zest and juice
- 6 firm Medjool dates pitted and coarsely chopped
- ⅓ cup pistachios coarsely chopped
- ¼ cup tender herbs chopped; tarragon, parsley and/or chives
- ¼ cup green olives pitted and coarsely chopped
kosher salt to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the chicken lemon zest and juice, grated garlic, olive brine, red pepper flakes, half the tarragon and the measured salt in a bowl. Make two or three shallow cuts on the flesh side of each thigh, then coat the chicken in the marinade. Cover and refrigerate for 30 minutes to 3 hours.
- Heat the oven to 425°F with a rack in the middle. Warm the oil in a large ovenproof skillet over medium-high heat. Lift the thighs from the marinade, letting excess drip off, and discard the used marinade. Place the chicken skin-side down in the skillet. Cook without moving it for 5–8 minutes, until the skin browns and crisps. Turn briefly to season the other side, then move to a plate.
- Add the sliced onion for the chicken, carrots, sumac and remaining tarragon to the skillet. Season with salt and pepper and stir through the rendered fat. Return the thighs skin-side up.
- Roast until the carrots are tender-crisp and the thickest part of each thigh reaches at least 165°F without touching bone. Begin checking around 20 minutes; the thighs may need longer depending on size. Transfer to a serving platter and rest for 5–10 minutes.
- While the chicken rests, toss the relish onion with the zest and juice of its lemons, dates, pistachios, herbs and olives. Taste before adding salt. Spoon the relish over the chicken and carrots to serve.
Notes
Marinate the chicken in the refrigerator and discard marinade that has touched raw chicken.
Olive brine varies in saltiness. Taste the cooked vegetables and fresh relish before adding more salt.
