Time: 40 min.
Complexity: easily
Servings: 4

This Sicilian chicken recipe is one of those that requires minimal effort and still produces a truly exceptional dish. Chicken thighs are roasted in the oven at maximum heat on a bed of red onions, dried chilies, black olives, and orange slices until the skin is golden and crispy. Serve with the delicious, citrusy juices from the pan.

Ingredients:

• 2 red onions, sliced
• 1/3 cup black olives in oil, pitted
• 8 - 12 dried chili peppers, such as cayenne or chili arbol, broken in half
• 6 bay leaves
• 1 orange, cut in half
• 8 chicken thighs with skin and bones (about 900 g)
• 3 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, pepper de arbol, olives, Oranges, bay leaf

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Preparation:

Step 1
• Position a rack in the upper third of the oven and preheat to 260°C (425°F). Place the onion, olives, chili peppers, and bay leaf on a rimmed baking sheet. Cut 1 orange half into wedges and arrange them on the baking sheet.
Step 2
• Evenly distribute the chicken thighs, skin side up, on the baking sheet over the other ingredients. Drizzle with olive oil and squeeze the juice from the remaining orange half over the top. Sprinkle with salt.
Step 3
• Bake until the chicken is cooked through and the skin is crispy and golden, 30-35 minutes. Discard the bay leaf. Serve the chicken with onions, olives, oranges, and any juices from the pan.

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