Roast Chicken Thighs + Vegetables

Name: Roast Chicken Thighs + Vegetables
Yield: Serves 4
Cuisine: Indian
Ingredients: One 1 in [2.5 cm] piece fresh ginger, peeled; 4 chicken thighs (total weight about 2 lb [910 g]), bone-in and skin left on; 1 lb [455 g] new potatoes; ½ tsp black peppercorns; 2 Tbsp extra-virgin olive oil; 2 Tbsp Worcestershire sauce; 1 tsp Fine sea salt; 1 fresh green or red chilli such as bird’s eye chillies, thinly sliced; 1 cup [120 g] fresh or frozen peas (no need to thaw); ½ tsp coarsely ground black pepper; 1 Tbsp extra-virgin olive oil; 2 Tbsp chopped chives; Fine sea salt; 2 Tbsp white vinegar; 2 garlic cloves, peeled; 8 oz [230 g] sliced mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

A quick, flavorful chicken recipe with minimal effort. If you have time to marinate the chicken overnight, the flavor will benefit. For a strong dose of umami, use an umamiflavored salt; it will give this a whole new dimension of taste.

Ingredients

For the chicken

4 chicken thighs (total weight about 2 lb [910 g]), bone-in

Asia
India
Garnish
Main course
Gluten-free

Method

To prepare the chicken, dry it with clean paper towels and place in a large resealable bag.

To prepare the marinade, blend the garlic, ginger, vinegar, Worcestershire sauce, olive oil, salt, and peppercorns on high speed for a few seconds until combined. Pour the marinade over the chicken, seal the bag, shake to coat, and let marinate in the refrigerator for at least 2 hours, preferably