Roman-Style Chicken | Food Wishes

Hello, this is chef john from foodwishes.com with roman style chicken.

That's right, this is one of those recipes you either never make, or you make it many, many times, and

it's a little bit of a mystery why this dish is not more popular.

All right, maybe it's the fairly generic name, which is not much more exciting in italian, so

maybe we'll have to come up with something a little catchier.

But first things first, and to get started, what we'll do is prep and season our chicken, and

for me, the best choice is some skin on bone in chicken thighs, and what we'll do, once we check which direction the bone is going, is cut through the skin side a couple times,

about an inch apart, going right down to the bone, and

we're doing this so that the seasoning penetrates even better, plus i think it helps it cook more evenly, and maybe a little quicker.

So we will prep six chicken thighs just like that, and

transfer them into a bowl, at which point we'll drizzle over a little bit of olive oil before we season these up,

starting with a generous amount of kosher salt,

as in one teaspoon per pound of chicken.

We'll also do some freshly ground black pepper, a few shakes of cayenne, of course, and then we'll finish up with some dry thyme, some dried rosemary, and

then last, but now least, a little bit of dry oregano, and once all that's in there,

we will toss this with our tongs until we feel everything's evenly and thoroughly coated.

And then what we'll do, once that season, is wrap it up and

pop it in the fridge anywhere between a few hours and overnight, which, time permitting, is probably the best way to go.

But if you only do it for, like, three hours, like i did, it still comes out really, really good.