Welcome to the worst second date ever! Tonight, I invited over someone whom I had gone on one date with. The first date was amazing, with conversation flowing... although in retrospect, I will take credit for the dynamic conversation.
Tonight, he came over and we opened a bottle of wine and I made the following meal. Unfortunately, he decided to unload about his ex-wife and their continued relationship, his anger issues, and the fact that he has given up a series of eight - eight! - pets within months of adopting them.
Even worse, he had on horrible socks. Good thing the chicken was amazing. Now excuse me while I have another glass of wine to try and absolve myself of this horrible company.
- 1 bone-in, skin-on chicken thigh
- ¼ lemon, thinly sliced
- 2 T. of chopped tarragon
- 3 small turnips, peeled and diced
- 1 T. paprika
- ¼ c. apple cider vinegar
- olive oil
Preheat the oven to 350 degrees.
In a small pot, heat 1 T. of olive oil. Add the turnips and season with salt. Let them start to cook for 7-8 minutes.
While the turnips cook, gently loosen the skin on the chicken thigh. Combine the garlic and tarragon. Insert the herb mixture under the skin and spread it evenly. Stuff the lemon slices on top of the herb mixture underneath the skin. Season the chicken with salt and pepper.
Heat 1 T. of olive oil in a cast iron skillet. Add the chicken thigh, skin-side down. Let it cook for 3-4 minutes on the first side to develop a crisp skin, then cook for another 2 minutes on the other side.
While the chicken cooks, add the paprika to the turnips and stir to coat. Add the vinegar and let it simmer until the chicken is done, then add the turnips and the liquid to the pan with the chicken, scattering it around the thigh.
Transfer to the oven and bake for 20 minutes. Remove from the oven and let the chicken rest for at least 5 minutes, then plate the chicken and turnips. Garnish with an additional lemon wheel.