Coscia di Pollo al Forno
Indulge in the rustic flavors of Italy with Coscia di Pollo al Forno, a classic baked chicken thighs recipe that combines simplicity with gourmet appeal. This dish features succulent, bone-in, skin-on chicken thighs marinated in a fragrant blend of extra-virgin olive oil, minced garlic, fresh rosemary, and a burst of lemon for zesty brightness. Roasted alongside tender potato wedges and caramelized onions, this one-pan wonder is enhanced with a splash of white wine for a subtle, earthy richness. With crispy, golden skin and juicy meat, this baked chicken dish is the perfect centerpiece for a comforting family dinner or an elegant evening meal. Easy to prepare yet bursting with Mediterranean flavors, Coscia di Pollo al Forno is sure to delight your taste buds and bring the warmth of Italian cuisine to your table.
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Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 3 tablespoons extra-virgin olive oil
- 1 medium lemon
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup white wine
- 4 large potatoes, peeled and cut into wedges
- 1 large onion, sliced
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Set aside.
Step 3
Pat the chicken thighs dry. Rub the garlic and rosemary mixture evenly over the chicken thighs, making sure to get some under the skin for maximum flavor.
Step 4
Cut the lemon in half. Squeeze the juice of one half over the chicken thighs and slice the other half into thin rounds.
Step 5
In a large baking dish, arrange the chicken thighs skin-side up. Pour the white wine into the bottom of the dish.
Step 6
Tuck the lemon slices, potato wedges, and onion slices around the chicken in the baking dish.
Step 7
Roast in the preheated oven for about 70-90 minutes, or until the chicken is golden brown, crispy, and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
Step 8
If the chicken is browning too quickly, cover it loosely with aluminum foil and continue roasting.
Step 9
Once done, remove from the oven and let rest for 5 minutes before serving.
Step 10
Serve the chicken thighs with roasted potatoes and onions, garnished with additional rosemary, if desired.
Nutrition Facts
| Serving size | (2839.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4205.5 |
| Total Fat 227.7g | 0% |
| Saturated Fat 57.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1128mg | 0% |
| Sodium 3442.0mg | 0% |
| Total Carbohydrate 240.5g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 19.1g | |
| Protein 286.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 390.5mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 8354.7mg | 0% |
Source of Calories