If you're looking for a delicious and easy-to-make chicken dish, look no further than these lemon marinated chicken thighs. The tangy and zesty flavor of the lemon juice pairs perfectly with the juicy and tender meat of the chicken, making for a mouth-watering meal that will leave you craving more. This recipe is simple enough for a weeknight dinner, but impressive enough to serve at a dinner party. Plus, it's cooked in the oven, so there's no need to fuss with the grill or stovetop. So, grab some chicken thighs and get ready to impress your taste buds with this flavorful and aromatic dish.
Persons: 4 persons
Preparation time: 40 min
1 clove of garlic
4 large (or 8 smaller) chicken thighs with skin
1 bunch of fresh oregano
500 g mixed tomatoes
125 g mixed green and black (Italian) olives
salt (Maldon flakes) and coarsely ground black pepper
olive oil for frying
This recipe uses the Boretti Solido Rectangular Pan.
1. Marinade: Scrub the lemon, finely zest the rind and juice the lemon. Mix the juice with the lemon zest, mix in a few tablespoons of olive oil, some finely chopped oregano and garlic, and season with black pepper.
2. Place the chicken thighs (with the meat side down) in the marinade for approx. 2 hours (covered in the refrigerator). Preheat the oven to 200℃.
3. Pat the chicken thighs dry and fry them well on the skin with a little oil in the frying pan until they are crispy brown. Then, place them in the roasting tray and arrange the tomatoes and olives around them.
4. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Roast the thighs in the oven for about 15 to 20 minutes until they are cooked through and the tomatoes are soft. Garnish with fresh oregano.
Tip: Goes deliciously with young potatoes baked in skin with lemon, garlic and rosemary.
'passione in cucina'.