This baked casserole is one of the easiest and most delicious meals you can make as a centerpiece on your holiday table.
Enjoy delicious chicken thighs tossed in a garlic, rosemary, parsley and thyme marinade accented with zesty lemon notes.
Our holiday tip: Let the chicken mix with the marinade for at least 30 minutes — the longer, the merrier!
Time to cook: 75, Serves: 6
ingredients:
- 6 bone-in chicken thighs, equivalent to approximately 1 kilogram
- ⅓ cup extra virgin olive oil
- 6 cloves of garlic, cut into slices and finely chopped
- 5 sprigs rosemary, stems removed and finely chopped
- ¼ bunch of parsley, leaves and stems finely chopped
- 10 thyme sprigs, leaves cut off
- 3 lemons
- 1 brown onion, cut into thin slices
road:
Preheat the oven to 200°C or 390°F.
Combine olive oil, garlic, rosemary, parsley, and thyme in a shallow bowl. Squeeze one of the lemons into the bowl. Add the juice of two lemons and season generously with sea salt and black pepper. Whisk to combine. Place the chicken in the marinade and toss to coat. Leave it to soak for at least 30 minutes.
Arrange the onion slices on the base of a casserole dish. We used a 30cm by 20cm plate. Cut the remaining lemon into thin slices and add a few slices to the baking dish. Place the marinated chicken pieces on top and pour the rest of the marinade over them. Season with some additional sea salt.
Bake in the preheated oven for 25 minutes. After 25 minutes, carefully brush the chicken with some of the pan juices. Then change the oven setting to broiler or broiler and cook for an additional 10 minutes or until the chicken is cooked to your liking.
Serve with your favorite sides.
Any leftovers will keep in the refrigerator for 3-4 days.