spicy chicken + cucumber celery ranch salad

dinner this week sorted

I will take some roasted chicken for dinner anyyyyy night of the week. it’s one of the first things I learned how to cook - specifically a whole chicken. it was kind of my thing for a while, but because I can’t deal with breaking apart a whole chicken 8/10 times, now I just opt for chicken thighs/quarters. they’re the best part anyway if we’re being real.

and these spicy chicken quarters with ranchy cucumber celery slaw are such an ideal combination. I’ve been in a big ranch mood lately so it was only correct I needed to make a slaw of sorts with it. celery and ranch for me are such a good pairing - crunchy, juicy, dilly and creamy. combined with the spiiiicy chicken to help cool you down on the heat - mmm.

you must try!!

spicy chicken quarters

• 4 chicken quarters (or 2-3 lb chicken thighs, skin on)

• 2 tbsp mayo

• 2 tbsp pepperoncini brine

• 5 garlic cloves, aggressively smashed

• 5 tbsp olive oil, divided

• 3 tsp paprika

• 2 tsp onion powder

• 1.5 tsp chili flakes

• 1.5 tsp coriander

• kosher salt (about 1.5 tsp but depends on your taste) + freshly cracked black pepper

cucumber celery ranch salad:

• 4 celery ribs, thinly sliced on a diagonal

• 1 english cucumber, thinly sliced

• 1/2 small red onion, thinly sliced

• handful of fresh dill, torn

ranch dressing:

• 1/3 cup sour cream

• 1/2 cup buttermilk

• 2 tbsp mayo

• zest & juice of 1/2 a lemon

• 1 garlic clove, finely grated

• 2 tbsp fresh dill, finely chopped

• 1 tsp dried dill

• 1 tsp pepperoncini brine

• salt and freshly cracked pepper to taste

1. for the ranch dressing, combine all ingredients in a small bowl and mix well - taste for salt and pepper. let sit for at least 15 minutes or in the fridge for longer until ready to use.

2. for the chicken: generously season each quarter with salt and pepper on both sides, then add to a large ziplock bag. add the mayo, garlic, brine and 2 tbsp olive oil, then close the bag and shake the bag to combine everything. place in the fridge and marinate for 4+ hours, up to overnight. when ready, remove from the fridge and allow to come to room temp, about 20 minutes.

3. remove quarters from the marinade, really letting any excess drip off, then transfer to a plastic cutting board

4. in a small bowl, combine all the spices and remaining 3 tbsp olive oil to create a spice paste. rub this paste on to the chicken, getting into all the crevices, under the skin and sides.

5. in the meantime, preheat the oven to 375F

6. lay the chicken, skin side down in a large heavy bottomed stainless steel/cast iron pan. bring the heat up to medium high. once the skin begins to sizzle, reduce the heat to medium and continue allowing the chicken to render until the skin is browned, pressing down to ensure the even surface of skin is making contact with the pan. the skin will naturally release from the pan when it’s ready so leave it alone for a few minutes and don’t tear it off until it easily removes.

7. flip the chicken and cook on the other side until golden as well, 4 or so minutes.

8. transfer the pan with the chicken, skin side up to the oven’s middle rack. bake for 15-20 minutes (depending on the size of your thighs and or quarters) until a thermometer inserted into the thickest part of the quarter’s thigh reads 180-185F (higher internal temp is better for dark meat and won’t have that toughness towards the bone) remove pan from the oven, and let rest 5-10 minutes.

9. for the salad: combine the celery, red onion and cucumber in a small bowl and mix together. dress with the ranch dressing to your liking, just before serving. taste for salt and pepper and garnish with fresh dill. use any remaining ranch for dipping chicken or whatever else your heart desires.

10. to serve: plate the chicken with a side of the cucumber celery salad and a lemon wedge to squeeze over the chicken!

I hope you try!! tag me if you doooo :*

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