Roast Chicken Thighs With Garlic, Lemon & Herbs

Roast Chicken Thighs With Garlic, Lemon, & Herbs

One of my goals is to write the roast chicken bible, describing all the different ways to roast chicken, not only because I would get to taste every single version, but because I think roast chicken is the most comforting, memory-invoking dish. The recipe here is a basic, yet flavor-filled, version of a gorgeous dish my Italian friend Marina has cooked for me a few times. I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known. Bellissimo!

Serves 4-6

Ingredients

  • 1⁄3 cup (80 g) duck fat, coconut oil or ghee, melted
  • 2 tablespoon raw honey (optional)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1⁄4 teaspoon red pepper flakes
  • 6 boneless, skin-on chicken thighs
  • 3 lemons, halved or quartered
  • 4 shallots, halved
  • 2 heads garlic, halved
  • 3 sprigs rosemary, chopped
  • 1 teaspoon dried oregano
  • chopped fresh herbs (such as rosemary, thyme and/or parsley), for garnish

Preparation

1. Preheat the oven to 400°F (200°C).

2. In a small bowl, whisk together the melted duck fat, honey, Italian seasoning, paprika, onion powder, red pepper flakes, and some sea salt and freshly cracked black pepper.

3. Place the chicken thighs in a 9 by 13-inch (23 by 33 cm) baking dish, skin side up. Pour the seasoning mixture all over the chicken, turning the pieces to coat all sides. Arrange the lemon pieces, shallots, and garlic around and under the chicken and sprinkle with the rosemary and oregano. For the best results, cover the chicken and marinate overnight in the refrigerator.

4. Season the chicken with salt and pepper. Roast, uncovered, for about 30 minutes, or until chicken is cooked, the skin is crispy, and the juices run clear. Garnish with additional chopped fresh herbs, if desired.

Excerpted from The Paleo Chef by Pete Evans. Published by Ten Speed Press in 2015. Photo courtesy of the author.

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