I came across this recipe when looking for the Italian Pasta Salad and it looked sooooo good that I just had to try it. This recipe is also from The Comfort of Cooking. While I made my husband’s with the bone-in, skin-on chicken thighs (as the original recipe calls for) but made mine with boneless, skinless.
Oh, I used all fresh herbs (and lots of them) because they had some gorgeous specimens at Harmon’s when we went shopping.
YIELD: Serves 6
Ingredients
- 1/4 cup olive oil
- 4 cloves of garlic, minced
- 2 tablespoons sugar
- 2 whole lemons, one juiced and one sliced
- 2 whole oranges, one juiced and one sliced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground pepper, to taste
- 10-12 pieces (about 3.75 lbs.) boneless, skinless chicken thighs.
- 1 medium onion (any kind), thinly sliced
- 1 teaspoon dried thyme, or fresh chopped
- 1 tablespoon dried rosemary, or fresh chopped
- Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional
Directions:
- Preheat oven to 400 degrees F.
- In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
- Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
- Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
Notes:
Just 30-40 minutes is all that’s needed to bake this recipe with chicken breasts in place of chicken parts.
For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.
I wouldn’t suggest making this in the crock pot. The skin would not brown, and the chicken would fall (or more like shred) off the bone.
| Calories | 327 |
| Total Fat | 21 g |
| Total Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Protein | 29 g |