ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
8 skin-on, bone-in chicken thighs (about 3 pounds)Kosher salt and freshly ground pepper1 turnip3 small shallots3 cloves garlic1 lemon1 teaspoon finely chopped fresh rosemary1 cup apple cider8 ounces wide egg noodles1 tablespoon unsalted butter3 tablespoons finely chopped fresh chives, plus more for garnish
1. Preheat the oven to 500˚. Bring a large pot of water to a boil. Season the chicken thighs on both sides with salt and pepper. Arrange snugly in a large ovenproof skillet, skin-side down. Set over medium-high heat and cook until the skin sizzles, 3 minutes. Reduce the heat to medium and cook until the skin is crisp, 8 to 10 minutes (reduce the heat slightly if the skin browns too quickly). Remove the chicken to a plate; reserve the skillet.
2. Meanwhile, peel the turnip; cut into small wedges. Trim and quarter the shallots. Smash and peel the garlic. Remove 8 wide strips of lemon peel using a vegetable peeler, then squeeze 1 tablespoon juice from the lemon. Spoon off all but about 1 tablespoon of the rendered chicken fat from the skillet. Add the turnip, shallots, garlic, lemon peel and rosemary to the skillet and cook, stirring, until softened, 2 minutes. Stir in the cider and lemon juice; bring to a simmer.
3. Return the chicken to the skillet, skin-side up. Transfer to the oven and roast until cooked through, about 15 minutes.
4. Meanwhile, cook the noodles in the boiling water as the label directs. Reserve ¼ cup cooking water, then drain. Toss the noodles with 2 tablespoons cooking water, the butter, chives and a pinch each of salt and pepper. Add more cooking water if needed.
5. Divide the noodles and chicken among plates. Return the skillet to high heat and simmer until the sauce thickens, 3 minutes. Top the chicken and noodles with the vegetables and pan sauce.
Per serving: Calories 790; Fat 37 g (Saturated 11 g); Cholesterol 331 mg; Sodium 631 mg; Carbohydrate 56 g; Fiber 4 g; Sugars 12 g; Protein 55 g