Lemon Honey Herb Chicken, Kale Salad & Kabocha
Lemon honey herby roasted chicken, golden beet kale salad, and kabocha with pesto, pomegranate and sprouts.
Ingredients
- 8 (about 3 lb) Chicken thighs (bone-in, skin-on)
- 3 Lemons
- 2 tbsp Honey
- 5 tbsp Olive oil
- 6 cloves, grated Garlic
- 2 tsp kosher Salt
- 2 tbsp Fogato mediterranean meat blend
- 2 tbsp Fogato fermented honey garlic (optional)
- 1 bunch, stems removed Lacinato kale
- 2 golden, cut in wedges Fogato roasted beets
- 5, thinly sliced Radishes
- 1 lb, halved Baby gold potatoes
- 1, sliced Avocado
- a handful, torn Fresh mint (optional)
- 1, cut in wedges Kabocha squash
- ¼ cup Fogato pesto
- ½ cup Pomegranate seeds
- a handful Sprouts or microgreens
Steps
- Salt the thighs all over and, if you can, leave them uncovered in the fridge overnight so the skin dries.
- Heat the oven to 425°F. Pat the thighs dry.
- Mix the honey, olive oil, juice of 1 lemon, garlic and the Fogato mediterranean meat blend, plus a spoonful of Fogato fermented honey garlic if you have it, and rub it all over and under the skin.
- Lay them skin side up in a roasting pan with the other lemon, sliced, tucked around.
- Roast the kabocha wedges on a second pan at the same time, with oil, salt and its spices, until caramelized.
- Roast the chicken until the skin is deep golden and the thickest thigh reads 175°F.
- While it roasts, make the kale salad: roast the potatoes cut side down with olive oil and salt until golden, massage the kale with lemon, olive oil and salt until it softens, then toss in the Fogato roasted golden beets, radishes, warm potatoes and mint.
- Rest the chicken a few minutes, then spoon the pan juices over the chicken and the kabocha.
- Plate the chicken with the kale salad and the kabocha, with pesto, pomegranate seeds and sprouts on the squash.
Honey browns fast; if the skin darkens before the thighs are done, tent with foil. Thighs are safe at 165°F but most tender at 175–185°F. For meal prep, keep the kale salad, the kabocha and the chicken in separate containers and add the avocado, pomegranate and sprouts on the day.
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