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Platter of juicy, pan-seared chicken thighs topped with vibrant gremolata and served over kale, a signature of restaurant-style chicken thigh recipes at home.

Restaurant-Style Chicken Thighs with Lemony Kale Salad and Salsa Verde

Enjoy restaurant-quality chicken thighs at home with this flavorful recipe. It features crispy, juicy chicken thighs served with a vibrant lemony kale salad and a fresh salsa verde.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Lemony Kale Salad
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1 pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 bunch curly kale, woody stems removed and leaves very thinly sliced about 10 ounces
  • 1/2 cup panko
  • 1 tablespoon finely grated Pecorino Romano plus more for serving
Chicken Thighs
  • 4 bone-in skin-on chicken thighs about 2 pounds total
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
Salsa Verde
  • 2 teaspoons capers
  • 2 fillets oil-packed anchovy optional
  • 1 clove garlic
  • Kosher salt
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 cup fresh parsley leaves, finely chopped
  • 1 cup fresh basil leaves, finely chopped
  • 1/2 bunch chives, finely chopped about 1/4 cup chopped

Equipment

  • Air Fryer
  • Baking dish
  • Chef's knife

Method
 

  1. For the lemony kale salad: Whisk the lemon juice, Dijon mustard, lemon zest, red pepper flakes, 1 teaspoon salt, and several grinds of pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust the seasoning with salt and pepper, if needed. Set aside at room temperature to marinate and soften, at least 15 minutes and up to 8 hours in the refrigerator.
  2. Meanwhile, preheat the air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt, and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino Romano, and set aside.
  3. For the chicken thighs: Preheat the air fryer to 400 degrees F. Pat the chicken dry between a few paper towels to help the skin get crispy. Rub the lemon zest onto the skinless side of each thigh and season with a good pinch of salt and several grinds of pepper. Flip the thighs over, rub the olive oil onto the skin, and season each thigh with a good pinch of salt and several grinds of pepper. Place the thighs in the air fryer basket skin-side up, leaving a little space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
  4. For the salsa verde: Finely chop the capers, anchovy filets (if using), garlic, and a small pinch of salt with a sharp chef’s knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar, and lemon zest. Fold in the parsley, basil, and chives until thoroughly combined. Taste and adjust the seasoning with salt and pepper, if needed.
  5. To serve, give the kale salad a good toss, then top with the toasted panko and some more grated Pecorino Romano. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad.

Notes

This recipe is great for meal prep. The kale salad can be made ahead and stored in the refrigerator. The chicken thighs can be reheated in the air fryer or oven.

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