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Crispy Chicken Thighs with Spring Vegetables

Anna Stockwell
  • 90 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs (about 3 pounds), small bone-in skin-on

1/2 lb

1 bunch radishes

1 lb

Asparagus

1 lb

Baby new potatoes

3

Garlic cloves

1 tbsp

Parsley

1 tbsp

Anchovy paste

1 tbsp

Lemon juice, fresh

1 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

2 2/3 tbsp

Vegetable oil

1/2 cup

Butter

1/2 cup

White wine, dry