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Pargiot with roasted beets and greens

Gremolata Pargiot with Beets and Greens

Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes
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Servings

8 Servings

Ingredients

  • 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

Instructions

  • Preheat oven to 375°F.1. Lightly grease 3 (9x13-inch) baking pans. 
  • Mix dill, lemon zest, and garlic in a small bowl for gremolata and set aside.
  • Place rolled pargiot in one of the prepared baking pans, beets in the second baking pan, and beet greens in the third baking pan. 
  • Season each pan with salt and pepper. 
  • Drizzle 2-3 tablespoons of oil into each pan. 
  • Squeeze remaining lemon juice into each pan.
  •  Evenly sprinkle gremolata into each pan. 
  • 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.