Oven roasted chicken thigh marinated with the flavors of classic Italian Porcetta, grilled Romano beans bathed in lemon zest and extra virgin olive oil, roasted potatoes and fresh radish.
Nutritional facts
Protein
50g
Carbs
56g
Calories
730
Fat
30g
Ingredients
Bay Leaf, Chicken Base, Chicken Legs Quarter, Dried Marjoram, Extra Virgin Olive Oil, Fennel Seeds, Garlic, Ground Black Pepper, Italian Parsley, Kosher Salt, Lemon Zest, Mint, Oranges, Red Pepper Flakes, Romano Beans, Rosemary, Smoked Paprika, Thyme, Water, Watermelon Radish, White Balsamic Vinegar, White Wine, Yukon Gold Potatoes
Reviews
3.4
Based on 153 reviews
Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.
Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.
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