MediterraneanMains

marinated roast chicken thighs with bergamot pressed olive oil

This simple midweek chicken thigh recipe is bursting with flavour thanks to our Bergamot Pressed Extra Virgin Olive Oil. Winner winner, chicken dinner!

Recipe by Thuan Sinh Shenouda from @its_time.to.eat

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Author:

Thuan Sinh Shenouda

Ingredients

  • 5 chicken thighs, skin on
  • 1 tsp dried oregano
  • 2 garlic cloves, minced
  • 3 tsp Mount Zero Bergamot Pressed Extra Virgin Olive Oil
  • Mount Zero Pink Lake Salt, to taste
  • Freshly cracked black pepper, to taste

Directions

  1. Add everything together in a medium sized mixing bowl. Massage the marinade into the chicken pieces, then cover with cling film and chill for at least an hour (preferably overnight).
  2. When ready to cook, preheat the oven to 220 degrees Celsius.
  3. Place chicken pieces skin side down on baking rack sitting on a baking tray.
  4. Roast for 30 minutes. Flip chicken pieces over then roast for another 20 minutes, or until the skin is golden and crispy.
  5. Serve immediately with your choice of salad, rice, bread or pasta.
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