Lemon Crispy Chickenwith Herby Orzo, Romesco & Candied Hazelnut Gremolata

1. 1

   Preheat the oven to 350°F (350°F) for the Romesco and gremolata steps.

Prepare the Romesco

2. 2

   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.

3. 3

   Make 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.

4. 4

   Cook the herby orzo: sauté shallot, toast orzo, gradually add stock, finish with parmesan, lemon zest, herbs and a drizzle of olive oil. Keep warm.

Marinate the chicken

5. 5

   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.

6. 6

   Place 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.

7. 7

   Flip 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.

8. 8

   Rest the chicken for 2 minutes, then slice if desired.

9. 9

   Plate the orzo, top with the crispy chicken, drizzle generously with Romesco, and scatter the candied hazelnut gremolata over the top.

10. 10

    Finish with a lemon wedge for extra brightness and serve immediately.