Crispy Chicken Thighs (gf) Recipe

Prepare the marinade and chicken

Pat the chicken thighs dry with paper towels. In a large bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, ground coriander, 1 tsp salt and 1/2 tsp pepper. Rub the marinade all over the thighs, under the skin where possible, and place in a single layer in the bowl or a zip-top bag. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Make the chimichurri yogurt

While the chicken rests, combine 1 cup Greek yogurt, 1/2 cup finely chopped parsley, 1/4 cup chopped cilantro, 1 tbs chopped fresh oregano (or dried), 1 minced garlic clove, 1 tsp red wine vinegar, 1 tbs olive oil, 1 tsp lemon zest, 1/4 tsp red pepper flakes (optional), 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir until evenly mixed. Taste and adjust salt, acidity or herbs. Refrigerate until serving; allow to come slightly to room temperature before plating for easiest spooning.

Pan-sear and oven-finish the thighs

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat. Place chicken thighs skin-side down in the skillet, spacing them so skins aren’t touching. Sear without moving for 6–8 minutes until the skin is deep golden-brown and releases easily. Flip the thighs and transfer the skillet to the preheated oven. Roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C). If you like, dot 1 tbs butter over the thighs in the last 2 minutes for extra gloss and flavor. Remove from oven and let rest 5 minutes.

Assemble and garnish

Spoon a generous dollop of chimichurri yogurt onto a serving platter or plates. Arrange the rested chicken thighs on top or beside the yogurt. Sprinkle 1/2 cup crumbled feta over the chicken and yogurt, and scatter 2 tbs thinly sliced mint leaves if using. Serve with lemon wedges for squeezing. Serve immediately while skin is crisp.