Pan-Seared Chicken Thighs with Pickled Vegetable Relish
The zippy flavors of pickled vegetable
relish and lemon will make these chicken
thighs a regular on your weekly menu.
Makes
Makes 4 servings
Total Time
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Ingredients
Test Kitchen Approved
FIVE-MINUTE MORNING PREP
Combine giardiniera,
green olives, and
parsley; refrigerate in
an airtight container
until ready to use.
SHOPPING TIP
Head to your
grocery store’s deli bar or pantry
aisle for vibrant, colorful
giardiniera, an Italian relish
of pickled vegetables.
Instructions
Preheat oven to 350°.
Pat chicken dry. Sprinkle salt and
pepper on both sides of chicken.
Heat a large skillet over medium heat.
Add 2 tablespoons oil. Add chicken,
skin side down; cook until golden,
6 to 8 minutes. Turn chicken, and
place skillet in oven.
Bake until an instant-read
thermometer inserted in thickest
portion registers 165°, 16 to
18 minutes.
Combine giardiniera, olives, and
parsley in a small bowl. Toss with
remaining 2 tablespoons oil. Arrange
chicken on a platter. Spoon relish
on top. Serve immediately with
lemon wedges.
