Oven Roasted Chicken Thighs

Ingredients

• 1.2 kg chicken thighs
• 2 lemons (juiced)
• 2 fresh chili peppers
• 6 young sprigs rosemary
• 100 ml olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the chili peppers and cut them in half lengthwise. Remove stems and white seeds, then finely chop. Wash rosemary, pat dry, strip 4 branches, and finely chop.

2. 2.

   Combine lemon juice, chopped chilies, rosemary, and olive oil in a bowl; stir well. Season generously with pepper. Drizzle the chicken pieces with the herb-chili mixture and marinate covered in the refrigerator for about 1½ hours, turning once midway.

3. 3.

   Season the marinated chicken all around and spread it on the oven tray along with half of the remaining sauce.

4. 4.

   Bake in a preheated oven at 200 °C on the second rack from below for about 45 minutes until crispy. Baste the chicken with the sauce during baking. Remove the chicken, place on a warmed plate, pour the leftover sauce over it, garnish with remaining rosemary sprigs, and serve hot.