Ovenproof skillet
Baking sheet
Vegetable peeler
- 4 skin-on bone-in chicken thighs
- Salt and pepper to taste
- 2 teaspoons oil
- 1 bunch broccolini
- 1 lemon
- 4 ounces mizuna leaves
- 2 medium carrots
- Extra virgin olive oil
Prepare the Chicken:
In an oven-proof skillet, heat the 2 teaspoons oil over medium high heat. Add the chicken, skin-side down, and cook without moving for 5-6 minutes or until the chicken skin is crispy and golden brown. Flip and transfer to the oven for 30 minutes or until an instant-read thermometer registers 165ºF.
Prepare the Broccolini:
On a baking sheet, toss the broccolini with a drizzle of extra virgin olive oil, salt, and pepper. Arrange the lemon slices on top. During the last 10 minutes of the chicken baking, transfer the broccolini to the oven and bake for 10 minutes. Discard the cooked lemon slices.
Prepare the Mizuna Salad:
Calories: 158kcal | Carbohydrates: 6g | Protein: 14g | Fat: 9g | Sodium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin C: 16mg