Roasted Greek Chicken Thighs
By: John Atkinson
Published: Tuesday, June 17, 2014 - 12:23am

Ingredients




4 to 6 Chicken Thighs, depending on how big they are
1/2 sliced lemon and the juice of one lemon
A handful of Kalamata olives, it is best if they are de-boned
7 cloves garlic, smashed
1 teaspoon minced sweet red pepper (you can use hot pepper if you want)
1 teaspoon minced black pepper
1 tablespoon dry Oregano
4 tablespoons olive oil
50 ml water
50 ml light beer
1 chicken stock cube

Preparation

1 Mix the black and red pepper, garlic, Oregano, lemon juice, olive oil and the stock cube well. Rub the mixture into the chicken thighs to flavour them, and arrange them in a roast pan. Cover with plastic foil and put them in the fridge for at least an hour. The longer they stay, the more delicious they will be, so you may want to flavour them one day prior to cooking. 2 When the time to bake them comes, remove the plastic foil, add the Kalamata olives and the lemon slices around the thighs and pour the water and beer in the pan, being careful no to wash the seasoning from the chicken. 3 Cover the pan with baking foil and bake for 10 minutes in a preheated to 250 degrees Celsius oven, and 30 minutes on 180 degrees. 4 Take the chicken out, remove the foil, and put it back in the oven for 15 more minutes at maximum temperature. Roast until its skin gets nice, brown and crispy.

About

In the beginning of summer this mouth-fulling chicken recipe will take you away from the everyday hassle and stress, and will make you believe you are away to the Greek sea cost. The splendid combination of dry Oregano, olive oil, lemon and Kalamata olives on top of juicy chicken thighs with crunchy skin, accompanied by a glass of cold beer will bring Greece inside your home. This is the best chicken recipe you can get for the summer, and it can be prepared not only with chicken thighs, but with wings, breast and whatever other parts of the chicken you like.