Lemon-Herb Chicken with Spring Vegetables

Serves 4

Tools needed: Grill Pan, 13 oz. Chef’s Press, 16 oz. Round Chef’s Press

Ingredients 

• 4 bone-in, skin-on chicken thighs

• Kosher salt & freshly ground black pepper

• 2 Tbsp olive oil

• 1 Tbsp unsalted butter

Spring Vegetables

• 1 bunch of asparagus, trimmed

• 1 Cup snap peas

Lemon-Herb Sauce

• 1/4 Cup Extra Virgin Olive Oil

• Zest of 1 lemon

• 2-4 Garlic cloves, grated

• 1–2 Tbsp fresh lemon juice

• 2 Tbsp chopped fresh parsley

• 1/4 tsp Red Chili Flakes

• 1 Tbsp Yellow Miso

Cooking Directions

1. Prepare the Chicken

Pat chicken dry and season generously with salt.

2. Sear the Chicken

Heat olive oil in a large grill pan over medium. The pan needs to be hot enough to cook and caramelize the skin, but also allow the chicken to cook without burning the skin.
Place chicken skin-side down and cook undisturbed 6–8 minutes with a 13-ounce Chef’s Press until the skin is deeply golden, then rotate the chicken 90 degrees. Cook for another 6-8 minutes with the press.
Flip and cook another 6–8 minutes until the internal temperature reaches 165°F. Spoon a small amount of the sauce over the top, flip, and cook for 1 minute.
Remove and rest.

3. Cook the Veg

Heat a heavy cast-iron grill pan over medium heat.
Toss the asparagus with EVOO, place the asparagus in a row, use the 16-ounce round Chef’s Press, depending on the thickness, and cook until just tender. I am using pencil asparagus, so the cooking time is very fast. Remove the asparagus, toss the snap peas in EVOO and place in the pan, use the round 16-ounce Chef’s Press cooking until lightly charred, flip cooking until just tender.
Toss the vegetables with the lemon parsley sauce. 

4. Make the Sauce

Combine all of the ingredients and whisk to emulsify. 

5. Plating 

Place a pile of grilled vegetables in the middle of the plate, place the grilled chicken on top, and drizzle the lemon-herb sauce around the vegetables and over the chicken. Garnish with fresh parsley leaves.