Lemon Crispy Chicken with Herby Orzo, Romesco & Candied Hazelnut Gremolata
A citrus‑bright chicken thigh with ultra‑crispy skin, served over buttery herb‑infused orzo, topped with smoky Romesco sauce and a sweet‑spicy candied hazelnut gremolata. The dish feels indulgent yet stays budget‑friendly.
Recipe by Lucy Rosenberg | Food Lover· Structured by ReelsMeals
From: Instagram(view original)
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50 min estimated total time for 1 servings.
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Ingredients
- 1 piece chicken thigh
- 1 tbsp oregano
- pepper, to taste
Romesco
- 3 piece red capsicum
- 1 clove garlic
- 0.33 cup hazelnuts
- 1/4 cup breadcrumbs
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp smoked paprika
- 4 1/2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Candied Hazelnut Gremolata
- 1/2 cup hazelnuts
- 1 1/2 tbsp honey
- pinch salt
- 1/4 tsp chilli flakes
- 1 tsp white sugar
- 1/2 cup flat‑leaf parsley
- 2 tbsp chives
- 1 whole lemon
- 1 clove garlic
- 1 1/2 tbsp olive oil
Herby Orzo
- 1 piece shallot
- 3/4 cup orzo
- 1 1/2 cup chicken stock
- 1/2 cup parsley
- 1/2 cup chives
- 0.33 cup parmesan
- 0.5 whole lemon
- drizzle olive oil
Instructions
- 1Preheat the oven to 350°F (356°F) for the Romesco and gremolata steps.
- 2Prepare the Romesco: char the capsicums, steam, peel, then blend with garlic, toasted hazelnuts, breadcrumbs, red wine vinegar, smoked paprika, olive oil, salt and pepper until smooth. Set aside.
- 3Make the candied hazelnut gremolata: roast hazelnuts, coat with honey, chilli flakes, sugar and a pinch of salt, cool, crush, then mix with parsley, chives, lemon zest, grated garlic, olive oil, and season with salt and pepper. Reserve.
- 4Cook the herby orzo: sauté shallot, toast orzo, gradually add stock, finish with parmesan, lemon zest, herbs and a drizzle of olive oil. Keep warm.
- 5Marinate the chicken: in a bowl combine the chicken thigh with lemon zest and juice, grated garlic, dried oregano, smoked paprika, 2 tbsp olive oil, salt and pepper; let rest 5 minutes.
- 6Place a cold, non‑stick skillet on the stovetop, add the marinated chicken skin‑side down, and turn the heat to medium‑low; cook slowly until the fat renders and the skin turns deep golden and crisp, about 8‑10 minutes.
- 7Flip the chicken, pour any remaining marinade into the pan, and baste continuously; continue cooking until the interior reaches 165°F (165°F), about 5‑6 minutes.
- 8Rest the chicken for 2 minutes, then slice if desired.
- 9Plate the orzo, top with the crispy chicken, drizzle generously with Romesco, and scatter the candied hazelnut gremolata over the top.
- 10Finish with a lemon wedge for extra brightness and serve immediately.
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Frequently asked questions
- How long does it take to make Lemon Crispy Chicken with Herby Orzo, Romesco & Candied Hazelnut Gremolata?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Lemon Crispy Chicken with Herby Orzo, Romesco & Candied Hazelnut Gremolata recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Crispy Chicken with Herby Orzo, Romesco & Candied Hazelnut Gremolata recipe come from?
- It was shared by Lucy Rosenberg | Food Lover on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.