Crispy Chicken Thighs with Lemony Escarole Salad Recipe

Name: Crispy Chicken Thighs with Lemony Escarole Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. olive oil; 8 small chicken thighs; kosher salt; Pepper; 8 clove garlic; 2 sprig fresh rosemary; 1/4 c. fresh lemon juice; 1 tbsp. Dijon mustard; 1/2 bunch escarole; 1 can small white beans

Servings: persons

1
Heat the oil in a large skillet over medium heat.
2
Season the chicken with 1/2 teaspoon each salt and pepper and cook, skin-side down, until the skin is golden brown and crisp, 7 to 8 minutes.
3
Turn the chicken, add the garlic and rosemary to the skillet, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more.
4
Transfer the chicken to plates.
5
Add the lemon juice and 1/4 cup water to the skillet and cook, scraping up any brown bits, for 1 minute; stir in the mustard.
6
Add the escarole and beans and cook, tossing, until the beans are heated through and the escarole begins to wilt around the edges, about 1 minute.
7
Serve with the chicken.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp. olive oil, 8 small chicken thighs, kosher salt, Pepper, and more.

Yes, Crispy Chicken Thighs with Lemony Escarole Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Chicken Thighs with Lemony Escarole Salad

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