By Libbie Summers
Photography by Cedric Smith
This. Chicken. Is. EVERYTHING.
A full meal in one pan with plenty of zesty juices to sop up with crusty bread.
Pucker Up Chicken
1/3 cup olive oil
4 cloves of garlic, minced
2 tablespoons brown sugar
3 whole lemons, 2 juiced and one sliced, divide
3 whole oranges, 2 juiced and one sliced, divided
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
2 teaspoons chopped fresh thyme, plus more for garnish
2 tablespoons roughly chopped fresh rosemary, plus more for garnish
Flake sea salt (I use Maldon)
Freshly ground black pepper
12 pieces (about 5 lbs.) bone-in skin on or skinless chicken thighs, patted dry
1 medium red onion, thinly sliced
12 fingerling potatoes
•Preheat oven to 400ºF.
•In a small mixing bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, paprika, onion powder, red pepper flakes, thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper.
•Place chicken, sliced onion and fingerling potatoes in a roasting pan with sides large enough for them to lay in a single layer. Pour olive oil mixture over and use your hands to toss to coat. Tuck lemon and orange around and under the chicken. Sprinkle all over generously with salt and pepper.
•Bake uncovered for about 1 hour, or until chicken juices run clear when pierced with a fork. Transfer to a serving platter and garnish with additional chopped fresh herbs.