Go Back
–+ servings
Close-up of juicy restaurant-style chicken thighs drizzled with green herb sauce and served with lemon wedges and greens.

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

Enjoy restaurant-quality chicken thighs at home with this recipe. It features crispy, flavorful chicken served alongside a bright lemony kale salad and a fresh salsa verde.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour 10 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 filets oil-packed anchovy filets optional
  • 1 clove garlic
  • Kosher salt
  • 1/4 cup olive oil plus 2 tablespoons
  • 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
  • Whisk
  • Large bowl
  • Small bowl

Method
 

  1. For the lemony kale salad: Whisk the lemon juice, Dijon mustard, 1 teaspoon lemon zest, red pepper flakes, 1 teaspoon salt, and pepper in a large bowl. Slowly whisk in 3 tablespoons of olive oil until emulsified. Add the kale and toss to coat. Season with salt and pepper to taste. Set aside at room temperature for at least 15 minutes, or refrigerate for up to 8 hours.
  2. Preheat your air fryer to 350 degrees F. In a 6- to 7-inch baking dish, combine the panko, remaining 2 tablespoons olive oil, a pinch of salt, and pepper. Stir to combine. Place the dish in the air fryer basket and air fry until golden brown, stirring halfway through, 4 to 6 minutes. Stir in the Pecorino Romano and set aside.
  3. For the chicken thighs: Preheat your air fryer to 400 degrees F. Pat the chicken thighs dry with paper towels. Rub the 2 teaspoons lemon zest onto the skinless side of each thigh and season with salt and pepper. Flip the thighs, rub the skin with 1 tablespoon olive oil, and season with salt and pepper. Place the thighs skin-side up in the air fryer basket, ensuring space between them. Air fry until the skin is crispy and the chicken is cooked through, 22 to 25 minutes.
  4. For the salsa verde: Finely chop the capers, anchovy filets (if using), garlic, and a pinch of salt until a paste forms. Transfer to a small bowl. Stir in the olive oil, red wine vinegar, and 1 teaspoon lemon zest. Fold in the parsley, basil, and chives. Season with salt and pepper to taste.
  5. To serve, toss the kale salad and top with the toasted panko and extra Pecorino. Place the chicken thighs on a plate and spoon the salsa verde over them. 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 can be reheated in the air fryer or oven.

Tried this recipe?

Let us know how it was!