You can prep this recipe in 7 minutes and it will be ready in under an hour. Perfect for a holiday meal, but equally delicious any night of the week. Serve with a side of rice and your done.
Classic Italian gremolata is a chopped herb condiment made from parsley, lemon zest, and garlic and traditionally accompanies ossobuco. I’ve swapped the parsley for fresh dill and generously seasoned pargiot (boneless chicken thighs), beets, and beet greens with this bright, earthy garnish.
- Cook Time
- Prep Time
- ¼ cup chopped fresh dill
- Zest and juice of 2 large lemons, divided
- 1 clove garlic, finely minced
- 8 (4- to 5-ounce) pargiot (boneless, skinless chicken thighs), rolled
- 3 medium cooked beets, sliced ¼- to ⅓-inch-thick
- 4-6 cups coarsely chopped beet greens
- Kosher salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil, such as Colavita
Preheat oven to 375°F.
1. Lightly grease 3 (9x13-inch) baking pans.
2. Mix dill, lemon zest, and garlic in a small bowl for gremolata and set aside.
3. Place rolled pargiot in one of the prepared baking pans, beets in the second baking pan, and beet greens in the third baking pan.
4. Season each pan with salt and pepper.
5. Drizzle 2-3 tablespoons of oil into each pan.
6. Squeeze remaining lemon juice into each pan.
7. Evenly sprinkle gremolata into each pan.
8. Cover only the pan with chicken, and roast all three pans for about 35 minutes in a 375° F oven, or until the internal temperature of the chicken reaches 165°F. Serve chicken, beets and greens together.