Pepper-Rubbed Chicken Thighs
Chicken thighs are brined, rubbed with a fragrant blend of black pepper, fennel, coriander, and rosemary, then slow-roasted until tender and juicy. They’re served next to roasted potatoes and sweet yellow onions—sliced, seasoned, and caramelized. Blanched broccoli florets bring a clean, green crunch to the plate, while a preserved lemon and garlic vinaigrette ties everything together with a sharp, sunny finish.
Nutritional facts
Protein
48g
Carbs
44g
Calories
660kcal
Fat
35g
Ingredients
Chicken Thigh, Potato, Broccoli , Onion, Extra Virgin Olive Oil, Balsamic Vinegar, Seasoned Rice Wine Vinegar, Sugar, Kosher Salt, Canola Oil, Black Pepper, Grapeseed Oil, Granulated Garlic, Coriander Seeds, Preserved Lemons, Red Wine Vinegar, Fennel Seed, Dijon Mustard, Crushed Red Pepper, Rosemary, Gum, Xanthan
Contains mustard.
Reviews
4.0
Based on 139 reviews
Nik · 12/03/25
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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