Chile Roasted Chicken with Blistered Tomatoes and Broccolini
Chile Roasted Chicken with Blistered Tomatoes and Broccolini
Ingredients
Marinade
2 each bone-in skin on chicken thighs
4 oz blended olive oil
1 TB fish sauce
2 each lemon, juice
2 each calabrian chile
3 cloves garlic
½ bunch parsley
2 oz honey
Vegetables
3 oz grapeseed oil (or other high temp oil)
2 cloves garlic
Handful cherry tomatoes
1 bunch broccolini
Salt and pepper to taste
Preparation
Marinade
Put everything in the blender other than the chicken, and pour marinade over the chicken. Marinate at least 4 hours, or overnight. Preheat oven to 400°, place chicken on a foil lined sheet tray and roast until internal temperature reaches 165° about 25 minutes.
Vegetables
In a saute pan, heat up oil. Toss in tomatoes and garlic and blister. Add broccolini, and saute until softened, season with salt and pepper.
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