Crispy Chicken Thighs with Green Olive and Walnut Salsa Verde
These will be the easiest chicken thighs you’ll ever make! Super crispy golden brown skin and tender juicy meat—and it all happens in one pan. The key here is a quick salting of the skin, then starting them off in a cold pan on the stove. Once the heat turns on the fat slowly renders out, leaving behind only that beautiful burnished skin. A quick flip over to finish off the other side, and you’re good to go. These thighs pair perfectly with any sauce, but the bright fresh flavors of this green olive and walnut salsa verde are a match made in heaven.
Serves 4
INGREDIENTS
4 to 6 bone-in skin on chicken thighs (1 to 1½ pounds)
5 ounces pitted Castelvetrano olives (see note)
2 anchovy fillets
½ cup toasted unsalted walnuts
¼ cup chopped flat leaf parsley, plus more for garnish
2 teaspoons lemon zest
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil (see note)
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F and arrange rack in the lower third of the oven.
Salt skin side of chicken and place skin side down on a paper towel-lined plate. Salt and pepper the flesh side and let sit for 20 minutes.
While chicken is resting, make the salsa. Finely chop olives, anchovies, walnuts and parsley, then add to a bowl and toss with lemon zest, red wine vinegar and olive oil. Season with salt and pepper. Salsa can be made up to a day in advance and stored in the fridge.
To a cold cast iron pan, add chicken in a single layer, skin side down. Turn heat to medium low and let cook for about 15 minutes—do not move them during this time. Once chicken skin is light golden brown and easily releases from the pan, flip them over. Place pan in the oven and cook for another 8 to 10 minutes until skin is a deep golden brown and internal temperature registers 165F.
Remove from the pan. To serve, spread the salsa on a platter, then place chicken atop. Finish with flaky sea salt and garnish with chopped parsley and serve.
Note: For this recipe, avoid canned/tinned olives and use olives from the deli section of your grocer or jarred olives. While Castelvetrano olives are indicated here—any pitted green olive will do.
