Juicy one-pan roasted chicken thighs with lemon and chili — a simple dinner to serve with pasta and vegetables.
1 1/2 lemons
1 teaspoon salt
1/4 cup extra-virgin olive oil
1 heaping teaspoon Maras or Aleppo chili pepper
2 small whole dried chilies, such as chile de arbol, crumbled
1 or 2 garlic cloves, grated on a Microplane or finely chopped
2 teaspoons chopped aromatic fresh herbs, such as thyme, rosemary, marjoram or oregano
1 3/4 pounds boneless, skinless chicken thighs, about 6 pieces
Grate the zest of the whole lemon into a large bowl, then slice in half and squeeze the juice into the bowl (You should have enough juice to make a 1/4 cup. If not, squeeze in the other half of the second lemon). Cut the 1/2 lemon in half lengthwise, slice into thin half moons and set aside.
Add the salt, olive oil, chili peppers, garlic and herbs to the bowl and whisk together. Put the chicken in the bowl, turning the pieces around to coat in the marinade.
Arrange oven rack six inches from heat source and preheat the broiler.
Heat a cast-iron (or other heavy oven-proof) skillet large enough to hold the chicken without crowding over medium-high heat on the stovetop. When the pan is hot, coat the bottom with some olive oil then add the chicken pieces, reserving the marinade.
Cook 5 minutes, or until the chicken begins to brown. Take the pan off the heat and turn the chicken pieces over. Pour the remaining marinade over the chicken, tuck the lemon slices in and around the pan and place under the broiler. Cook until the chicken is firm and golden and lemon slices begin to brown.
Transfer the chicken to a serving dish and pour the pan juices over.
Recipe by Familystyle Food at https://familystylefood.com/roasted-chili-chicken-thighs-with-lemon/