Chicken with Horseradish and Herbs
Equipment
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Food Processor/Blender
Ingredients
- Bunch Scallions
- Handful Parsley
- 1 Lemon Zest and Juice
- 2 Tablespoons Horseradish
- 1 Shallot Large
- 1 ½ Teaspoons Salt
- 8 Tablespoons Olive Oil
- 4 Chicken Thighs Large
Instructions
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In a food processor or blender, combine the scallions, parsley, lemons zest, lemon juice, horseradish, shallot, salt, and two tablespoons of olive oil. Blend for 10 seconds until creamy.
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Put your chicken in a ziplock bag and cover it with the marinade. Massage the marinade into the chicken. Put in a snug bowl and place it in the fridge for 5 hours (or overnight).
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Preheat oven to 425°F. Put one tablespoon of olive oil on the bottom of a pan. Place your chicken on top (skin up). Drizzle your chicken with 4 to 5 tablespoons of olive oil (you can use less if you prefer). Cover with aluminum foil and cook for 25 minutes.
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Uncover and continue to bake until the chicken is cooked through, around 25 more minutes.
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Serve and enjoy.
Video
Notes
If you feel that your skin is not crisp enough, broil it for 2
to 3 minutes. Stay close and monitor! Also, we like to serve
this with boiled potatoes drizzled with the leftover
juice.