Kitchen Moxy

Get ready to WOW your guests with a zesty chicken thigh recipe that’s perfect for parties or cozy dinners. Swap in legs or drumsticks if you like—either way, expect bold, garlicky goodness. Only invite fellow garlic lovers; this dish celebrates that irresistible allium. For best results, prepare the marinade a day ahead. The longer the chicken soaks, the more flavor you’ll get—aim for at least six hours and up to twenty-four for maximum deliciousness. Use fresh herbs and freshly peeled garlic; packaged substitutes lack the bright aroma and rich flavor of fresh ingredients, which make this dish more enjoyable for everyone.

Ingredients

• 3 – 4 pounds of skin-on and bone-in chicken thighs
• 1/2 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

Marinade

• About 1/2 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 flat leaf Italian parsley, minced

Process

• Preheat oven to 400°F.  
• Prepare chicken thighs: Rinse and trim away excess skin and fat, then pat dry.
• Place the thighs flat in a baking dish so they fit without overlapping. See Note below.

• Pour the marinade over the thighs. Cover the dish and refrigerate for 6–24 hours, turning the thighs once.
• Place the marinated chicken pieces on a foil-lined rimmed baking sheet, scraping off excess oil first.
• Use a slotted spoon to remove the garlic and parsley from the marinade and place them on the chicken. Set aside 1/3 cup of the marinade oil; discard the remaining marinade oil.

In a separate bowl:

• Add 8 minced garlic cloves, 1/3 cup reserved olive oil, chopped rosemary, and fresh thyme leaves.
• Pour this mixture over the chicken in the pan.
• Bake for 45 minutes – do not turn chicken during roasting.

*Note:

• I have marinated the chicken pieces in a large zip-close plastic bag. It saves on clean-up.
• Do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.

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

1. Pour this mixture on top of chicken in pan.
2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.

Enjoy