Line a rimmed baking sheet with foil then place a wire baking rack into the baking sheet, set aside.
Pat the chicken thighs dry and place in a large bowl.
In a separate bowl make the Salmoriglio sauce by mixing together the olive oil, lemon juice, garlic, oregano, salt & pepper until well combined.
Drizzle half the sauce over the chicken thighs and set the remaining half aside to serve with the chicken.
Toss the chicken thighs until they are well coated with the sauce then lay the chicken thighs skin-side up on the wire rack and bake in the preheated oven for about 40 minutes or until the chicken has an internal temperature of about 165°F.
Take the chicken out of the oven and allow to rest for about 10 minutes then serve the chicken with the remaining sauce on the side.
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