In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. I like to garnish each plate of chicken with a spoonful of romesco sauce.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've been looking for a recipe for roasted bone-in chicken thighs. This one is quick, easy, delicious! Definitely recommend letting thighs marinate overnight, and slicing lemons thin. I roasted pieces on a rimmed baking sheet so they browned beautifully. Tested for doneness with an instant read thermometer (165 degrees F). I skimmed excess fat and used pan juices as is - delicious. Will make again.
Easy and delicious!
We made your recipe this evening and it was spectacular the only thing we didn't have was the sage. It was a 10 thank you. John Antolino & Family !!!
This is a very good recipe. The chicken was very juicy,tasty and crispy. I read below about slicing the lemons thin. I definitely recommend doing that. I took the juice and boiled it down like it suggested to make a sauce. This gave the lemon an over powering taste. We put the sauce on the side and dipped the chicken but it was still a bit much. I WILL make this recipe again. I will be more cautious with the lemon.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.