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🍽️ Crispy Rosemary Chicken Thighs on Warm Potato and Arugula Salad with Fried Capers

610 kcal · 30 min · 4 servings

Crispy Rosemary Chicken Thighs on Warm Potato and Arugula Salad with Fried Capers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 240 degrees Celsius with fan setting.
  2. 2. Rinse the chicken thighs and pat them dry with a kitchen towel.
  3. 3. Make deep cuts in several places in the meat so the marinade can penetrate better.
  4. 4. Set the meat aside to reach room temperature.
  5. 5. Rinse the fresh rosemary sprigs and shake them dry.
  6. 6. Wash the lemon thoroughly.
  7. 7. Grate about one teaspoon of the zest.
  8. 8. Cut the lemon in half.
  9. 9. Squeeze the juice from the lemon.
  10. 10. Take a large bowl.
  11. 11. Add one tablespoon of lemon juice to the bowl.
  12. 12. Add two tablespoons of olive oil.
  13. 13. Season the marinade with salt and pepper.
  14. 14. Add one teaspoon of honey to the mixture.
  15. 15. Mix all marinade ingredients well.
  16. 16. Place the chicken thighs in the marinade.
  17. 17. Turn the meat so it is coated all over.
  18. 18. Place the marinated chicken thighs in a baking dish.
  19. 19. Sprinkle the fresh rosemary sprigs over the meat.
  20. 20. Place the dish in the preheated oven.
  21. 21. Bake the chicken for about 20 to 25 minutes.
  22. 22. The meat is done when it is golden brown and crispy.
  23. 23. Take the dish out of the oven.
  24. 24. Wash the potatoes thoroughly.
  25. 25. Cut the potatoes lengthwise into quarters.
  26. 26. Fill a pot with water and add some salt.
  27. 27. Bring the water to a boil.
  28. 28. Add the potato pieces to the boiling water.
  29. 29. Cook the potatoes over medium heat for 12 to 15 minutes.
  30. 30. The potatoes are done when they are soft.
  31. 31. Pour the capers into a sieve.
  32. 32. Let the capers drain on kitchen paper.
  33. 33. Add some oil to a frying pan.
  34. 34. Heat the oil strongly.
  35. 35. Take a small bowl.
  36. 36. Add flour to the bowl.
  37. 37. Toss the capers in the flour so they are lightly coated.
  38. 38. Add the floured capers to the hot oil.
  39. 39. Fry the capers for 2 to 3 minutes.
  40. 40. The capers are done when they start to split open slightly.
  41. 41. Remove the capers from the oil.
  42. 42. Let them drain on kitchen paper.
  43. 43. Wash the arugula.
  44. 44. Let the arugula drain well.
  45. 45. Pour the cooked potatoes into a sieve.
  46. 46. Take the large bowl where you mixed the marinade.
  47. 47. Add the warm potatoes to the bowl.
  48. 48. Add one teaspoon of honey to the potatoes.
  49. 49. Add the lemon zest.
  50. 50. Add one tablespoon of lemon juice.
  51. 51. Add one tablespoon of olive oil.
  52. 52. Season the salad with salt and pepper.
  53. 53. Mix the potatoes well with the ingredients.
  54. 54. Take the meat out of the oven.
  55. 55. Remove the rosemary sprigs from the meat.
  56. 56. Fold the arugula into the potato mixture.
  57. 57. If necessary, add a little more olive oil.
  58. 58. Place the potato salad on the plates.
  59. 59. Place the chicken thighs next to the salad.
  60. 60. Sprinkle the dish with the fried capers.
  61. 61. Enjoy your meal!

Nutrition per serving