From the cookbook Wine Country Table. So of course there's a wine pairing recommendation with this one: California Cabernet or Merlot.
This is just the main, I'm going to roast some carrots on a cookie sheet while this cooks as a side. Add a side salad or any other veggies you've got laying around to fill up the rest of your plate.
- 4 bone-in, skin-on chicken thighs (could easily do more)
- 1 tablespoon extra virgin olive oil
- 1 Meyer lemon, ends removed, thinly sliced
- 1 small red onion, halved then thinly sliced
- A bunch of green olives if you're into that (optional)
Spice rub - 1.5 tsp of the following:
- kosher or sea salt
- dried oregano
- garlic powder
- smoked paprika (or regular if that's what you've got)
You can prep the chicken ahead of time for best results. But if you forget–as I always seem to do–it will still taste fine.
- Make the spice rub.
- Coat the chicken thighs in oil, then sprinkle them with the spice rub. Put them in the fridge on a cookie sheet or something flat, uncovered, for 8-24 hours.
- Preheat oven to 425.
- Do all your slicing.
- Toss the lemon and onions together in a shallow baking dish to form a flat layer o' flavor. Place chicken thighs directly on top, skin side up.
- Put it in the oven. After about 20 minutes, take it out and baste the tops of the chicken with pan juices. Depending on the size of the chicken thighs, you might want to check the temp at this point. If they aren't done, put it back in the oven and keep roasting until the skin is nice and browned and internal temp is where it should be (165 degrees Fahrenheit).