My mom makes this dish, although she might not admit to it. And so I am posting this recipe while she is on vacation. I’ve ruthlessly stolen it. It has no cutsy name, but suggestions are welcome. This dish takes a little bit of forethought, but doesn’t take that much effort.
- Eight chicken thighes on the bone
- Juice of one lemon
- 1/2 tsp fresh crushed black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Mix lemon juice, pepper, salt, and olive oil in a bowl that is samll enough to submerge chicken. Add chicken and press down until the marinade covers it. Cover and place in refrigerator. Marinade for at least 4 hours but no longer than a day. Consider flipping chicken once, but keep it submerged.
Preheat oven to 180°C with fan, or 195°C without. Place chicken in a pan, covering with any remaining marinade and cook uncovered for 45 minutes.
Serves four people.