Here is a terrific recipe for chicken thighs, great for a party or a special dinner. Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.
This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes. It is best to marinade for at the very least, 6 hours up to 24 hours in advance. Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.
INGREDIENTS
- 3 – 4 pounds of skin on and bone in chicken thighs
- 1 cup of olive oil
- 16 fresh garlic cloves
- 2-tablespoons fresh rosemary, chopped
- 2-tablespoons fresh thyme, chopped
- 1/2 cup (or more) fresh parsley, chopped
MARINADE
- About 1 cup of olive oil – more or less to cover the chicken pieces
- 6 peeled and smashed garlic cloves – cut in half after you smash them
- ½ cup of fresh minced flat leaf Italian parsley
PROCESS
- Wash, and trim extra skin and fat from chicken thighs, pat them dry.
- Spread them flat in a baking dish large enough to hold all thighs
- Combine olive oil, garlic cloves and parsley and pour over thighs
- Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.
After 6 – 24 hours
- Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed cookie sheet.
- With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
- Reserve 1/3 cup of olive oil from marinade.
- Preheat oven to 400F.
In a bowl combine
- 8 more garlic cloves, minced or grated
- 1/3 cup reserved olive oil
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme leaves
- Pour this mixture on top of chicken in pan.
- Bake at 400F. for 45 minutes – do not turn chicken during baking.
- *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.
Enjoy
Kitchen Moxy 