Chicken with cayenne, lemon, and oregano
How to make Chicken with cayenne, lemon, and oregano recipe - notes Make sure that you use a big enough roasting tin with plenty of room. This way the chicken will roast, rather than steam which it will do if it is too tightly packed. poulet au citron, cayenne et origan recette
SERVES 4
Ingredients:
8 large chicken thighs (preferably free-range), about 9oz (250g) each
1–2 tbsp olive oil
1 tsp cayenne pepper
juice of 1 lemon
1 tbsp dried oregano
bunch of scallions, sliced
6–8oz (200g) wild arugula leaves
drizzle of good balsamic vinegar
sea salt and freshly ground black pepper
small handful of freshly shaved Parmesan cheese, for serving (See Cook’s Notes)
Method:
1 Preheat the oven to 400°F (200°C). Put the chicken, oil, cayenne, lemon juice, and oregano in a bowl. Season well with salt and pepper. Toss with your hands until the chicken is well coated. Let marinate for 30 minutes at room temperature, if you have time; otherwise, proceed with Step 2.
2 Spread the chicken in a large shallow roasting pan, and roast for 30–40 minutes until slightly charred at the edges.
3 Meanwhile, mix together the scallions and arugula. When ready to serve, drizzle a little balsamic vinegar and a pinch of salt over the arugula salad. Top with the Parmesan shavings, and serve alongside the chicken.
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| Chicken with cayenne, lemon, and oregano |
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