Boretti Recipes; using a frying pan, roasting tin, casserole (with grill lid) and grill pan
Lemon marinated chicken thighs from the oven
with tomatoes, olives and oregano
Main course, 4 persons, approx. 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
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.
Goes deliciously with young potatoes baked in skin with lemon, garlic and rosemary.
Experience Boretti's 'passione in cucina'.