A flavorful and aromatic dish featuring marinated chicken thighs cooked to perfection with a rich sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:Portuguese
Diet:Gluten Free
Ingredients
Scale
2 lbs bone-in, skin-on chicken thighs
2 tbsp olive oil
5 cloves garlic, minced
1 small onion, sliced
1 tbsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
½ tsp ground cumin
½ tsp black pepper
1 tsp salt
¼ cup lemon juice
¼ cup chicken broth
2 tbsp tomato paste
1 tbsp honey
1 tbsp red wine vinegar
1 bay leaf
2 tbsp chopped fresh parsley
Instructions
Pat the chicken dry. Rub with olive oil, garlic, smoked paprika, sweet paprika, oregano, cumin, salt, and black pepper.
Place the chicken in a bowl and add lemon juice. Toss well and refrigerate for at least 30 minutes, or overnight for deeper flavor.
Heat a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for 5–7 minutes, until golden and crisp. Flip and cook for another 2 minutes. Remove the chicken and set aside.
Add the sliced onion to the skillet and cook for 3 minutes. Stir in tomato paste, honey, red wine vinegar, and chicken broth. Add the bay leaf and simmer for 2 minutes.
Return the chicken to the skillet, skin-side up. Spoon some sauce over the chicken. Bake at 400°F for 25–30 minutes, or until the chicken reaches 165°F internally.
Remove the bay leaf and sprinkle with fresh parsley.
Serve hot with roasted potatoes, rice, or crusty bread to soak up the flavorful sauce.
Notes
For best results, marinate the chicken overnight.
Adjust the spices according to your taste preference.