Roasted chicken with braised endive and pancetta

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 510 Calories/Serving

Simple, roasted chicken with crispy skin is brightened with tart endive halves topped with savory pancetta and sweet meyer lemon.


  • 2 bone-in chicken thighs
  • 3 endive
  • 1 large shallot
  • 1 ounce pancetta
  • 2 clove garlic
  • 1 cup chicken stock
  • 2 sprig of thyme
  • ½ teaspoon of aleppo chile
  • 1 meyer lemon
  • Kosher salt and black pepper
  • unsalted butter
  • Olive oil



Prep ingredients:

Preheat oven to 425°F. Heat skillet on medium high heat. Meanwhile:
Salt and pepper both sides of chicken.
Trim ends off endive. Cut endive in half.
Peel and slice shallot. Thin slice into rings.
Rough chop pancetta.
Peel and mince garlic.


Pan-roast, bake chicken:

Once skillet is hot, add 1 tablespoon olive oil. Once oil is shimmering, place chicken skin-side down into pan until brown, about 5 minutes. Transfer chicken onto baking sheet and roast in oven, 25 minutes.


Cook aromatics:

While chicken is baking, discard all but 1 tablespoon of oil from the skillet. Add 1 tablespoon butter. Reduce heat to medium. Add pancetta until starts to brown, about 1 minute. Add shallots and stir to coat. Add garlic.


Braise endive:

Push aromatics to one side of skillet to make space for endive halves. Place endive in skillet cut-side down. Brown endive on one side, about 5 minutes. Turn endive. Add stock, thyme sprigs and chile. Increase heat to high and bring liquid to boil. Reduce to simmer. Cook until endive is tender and sauce is reduced by half, 10 minutes.


Plate, serve:

Place chicken and endive on plate. Discard thyme and spoon sauce on endive to keep chicken skin crispy. Squeeze juice of ½ lemon atop.

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