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.
I’ve made this recipe dozens of times and it’s always delicious. Sometimes when I don’t have time to marinate the chicken I salt and pepper it, drizzle with olive oil, place it on top of the lemon and herbs and toss in a dozen or more garlic cloves in their skins. They roast with the chicken and then we just spread the roasted garlic on our individual pieces. So good!!
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.
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