Name: Roast Chicken and Persimmon Chicory Salad with Fennel and Citrus
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (about 10 oz total); 1 tablespoon olive oil; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 small head radicchio, cored and torn into bite-size pieces; 1 small head frisée or curly endive (or mixed chicories), torn; 1 medium fennel bulb, thinly sliced (reserve fronds); 1 ripe Fuyu persimmon, sliced into thin wedges; 1 small orange (or blood orange), segmented; 1 tablespoon sherry vinegar (or red wine vinegar); 1 teaspoon honey; 1/2 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil (for dressing); 1/4 cup toasted hazelnuts, roughly chopped

Roast Chicken and Persimmon Chicory Salad with Fennel and Citrus

miradu

This composed salad is a vibrant celebration of winter produce and comforting roast chicken, perfect for a cozy California night. Juicy, crispy-skinned chicken is paired with assertive chicories and radicchio, sweet Fuyu persimmon, fragrant fennel, and bright orange. The sherry-honey vinaigrette ties everything together while toasted hazelnuts provide crunch. Roasting the chicken separately ensures perfect texture, while the brining technique (optional but encouraged) keeps it moist and flavorful. Each bite delivers a lively mix of sweet, bitter, juicy, and savory elements with satisfying contrast in every forkful.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Pat chicken thighs dry and rub with 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a foil-lined baking sheet.
Roast chicken in the oven for 25-30 minutes, or until skin is crispy and internal temperature reaches 165°F. Let rest 5 minutes, then slice meat off the bone, reserving crispy skin. (Optional: Brine chicken in a 6% salt solution for 1 hour beforehand for extra moisture.)
While chicken roasts, prepare the salad: In a large bowl, combine torn radicchio, frisée, and fennel slices. Add persimmon wedges and orange segments.
Make the vinaigrette: In a small bowl or jar, whisk together sherry vinegar, honey, Dijon, remaining 1/2 tablespoon olive oil, remaining salt and pepper. Slowly drizzle in 1/4 cup extra-virgin olive oil, whisking until emulsified.
Toss salad greens and fruit with enough vinaigrette to lightly coat. Taste and adjust seasoning if needed.
Plate the salad, topping with sliced roast chicken and shards of crispy chicken skin. Scatter with toasted hazelnuts and reserved fennel fronds. Serve immediately.