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Midnight Chicken

ChickenDinnerOven

Time: 35 minutes

Yield: 6 servings

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About

Midnight Chicken is coated in a glaze as dark as the night outside; that glaze is tangy, savory, and sweet with notes of garlic, citrus, and herbs ideal for draping over golden-brown seared chicken. In other words, it's a glaze that combines sunny brightness with depth. Midnight Chicken is fatty and fabulous, the kind of meal you dream about, especially when there are leftovers in the fridge!

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Ingredients

  • For the marinade:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic glaze
  • 1 tablespoon tomato paste
  • 1 teaspoon honey
  • juice of 1 lemon
  • 4-5 large garlic cloves, minced
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • For the chicken:
  • 8 chicken thighs, boneless and skinless
  • kosher salt, to taste
  • pepper, to taste

Directions

Step 1 -In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice.

Step 2 -Add in the garlic, thyme, oregano, and paprika, whisking again until combined.

Step 3 -Pat the chicken dry.

Step 4 -Season the chicken with salt and pepper on both sides.

Step 5 -Add the chicken to the mixing bowl and toss to coat it with the marinade.

Step 6 -Set the chicken aside to marinate while the oven preheats or for up to 2 hours.

Step 7 -Adjust the oven so there is a rack in the middle position.

Step 8 -Preheat the oven to 425 degrees F.

Step 9 -Transfer the chicken to a baking dish or an oven-safe skillet.

Step 10 -Roast on the center rack until the chicken is fully cooked, registering 165 degrees F when checked with a meat thermometer, about 25-30 minutes.

Step 11 -Serve hot!

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