Chicken Recipe
Make Chicken Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetable Pan Roast (optional accompaniment)
Finishing & Garnish
Method
Chicken & Marinade
- 1
Prep and Marinate
Pat the chicken thighs dry with paper towels. In a large bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp paprika, 1 tsp dried oregano, 1.5 tsp salt and 1/2 tsp black pepper. Add the chicken thighs to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).
- 2
Bring to Room Temperature
Remove the marinated chicken from the refrigerator 20 minutes before cooking so it comes closer to room temperature; this helps it cook evenly.
- 3
Sear
Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat. When hot, add a thin film of oil or use the olive oil in the marinade. Place chicken thighs skin-side down and sear without moving for 4–5 minutes until the skin is golden-brown and crisp. Turn thighs skin-side up and sear for 1 minute more.
Vegetable Pan Roast (optional accompaniment)
- 4
Prepare Vegetables
While the skillet is heating, toss halved baby potatoes, carrots and red onion in 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Add the herb sprigs and spread vegetables around the edges of the ovenproof skillet (or in a separate roasting pan) leaving space in the center for chicken.
- 5
Arrange and Roast
Nestle the seared chicken thighs on top of or in the center of the vegetables, skin-side up. Add 1 tbs butter on top of each thigh or dot around the pan for flavor (optional). Transfer the skillet to the preheated oven and roast for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 74°C (165°F) and the vegetables are tender.
Finishing & Garnish
- 6
- 7
Serve
Sprinkle chopped fresh parsley over the chicken and vegetables. Serve with lemon wedges to squeeze over each portion.