You can make this dish in either the oven or skillet. Today's version is oven roasted. First, in a glass baking dish, you need to marinate in fresh lemon juice (20-30 min) as many chickens thighs (skin on, bone in) as you need per person. Preheat oven to 400f.
Next, you need to season the chicken thighs. In that same glass dish, drizzle the lemony thighs with olive oil, sprinkle with garlic powder, sea salt, rosemary, lavender, mint, oregano and ever so 'gently' red pepper flakes. Pop in the oven for about 30-35 min.
When the skin on the chicken thighs appears to be getting crispy, take a handful of either whole grape tomatoes or sun-dried tomatoes (reconstituted in hot water unless from jar), the same amount of dried plums and Kalamata olives... tossing them over the chicken. You can also include: diced zucchini or eggplant.
Pop it all back into the oven for another 30 min. Reduce oven temp to 350. Near the end of the last 30 min (half way), pour in a med. size can of petite diced tomatoes, spreading the tiny tomato bits in and around the chicken.
Then, back into the oven for the last 15 min or until you see the tomatoes start to bubble up around the chicken. Believe me, this oven version is as juicy as the skillet version (found on a past blog dated - Aug. 2, 2017).
In the meantime, prepare your pasta - boil in lightly salted water. A spinach infused 'thin' tagliatelle (Taglierini Al Spinaci) is incredibly complimentary.
~ Tutti a Tavola!
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