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citrus-marinated chicken thighs recipe

Written on Wednesday, October 12, 2016 | 8:30:00 PM



Serves : servings 

Ingredients : 
- 8 chicken thighs or drumsticks or 4 chicken legs, skin on and bone in
- 1 tbsp olive oil, plus extra for drizzling
- juice and zest of 1 lemon
- juice of 1 orange
- 2 garlic cloves, crushed or grated
- 1 tbsp chopped fresh oregano
- 2 fennel bulbs, cut into wedges
- half a garlic bulb, separated into cloves, unpeeled
- 2–3 strips of thinly pared orange zest
- 150ml white wine
- 50g black olives
- a few sprigs of oregano, mint and fennel to garnish
- sea salt and freshly ground black pepper

Preparation Method :
1) Put the chicken in a bowl or a large plastic bag and season it with salt and pepper. Mix the olive oil, lemon juice and zest, orange juice, crushed or grated garlic and the oregano in a jug to make the marinade, then pour it over the chicken. Leave the chicken to marinate for at least an hour, but preferably for several hours or overnight in the fridge.

2) If the chicken has been in the fridge, take it out an hour before you want to cook to allow it to come up to room temperature. Preheat the oven to 200°C/Fan 180°C/Gas 6.

3) Arrange the wedges of fennel in a roasting tin (save some of the fronds to use as a garnish) and sprinkle over the garlic cloves and pared orange zest. Place the chicken pieces on top of the fennel, then pour over any remaining marinade. Mix the wine with 50ml of water and pour it around the chicken (not over it), then drizzle with a little more olive oil.

4) Bake the chicken in the oven for about an hour, until the fennel is tender and slightly coloured around the edges and the chicken is cooked through with a good crisp skin. Sprinkle in the black olives and garnish with plenty of herbs. Serve the chicken and fennel with the delicious juices from the roasting tin.

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