Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily), is a simple mixture of extra-virgin olive oil, lemon, garlic and herbs. For this oven-cooked recipe, we make a fragrant base of grated lemon zest, garlic, oregano, salt and pepper, then use some to season bone-in chicken thighs and the rest as the foundation for the salmoriglio that sauces the finished chicken. Rather than use the juice of fresh lemons to make the salmoriglio, we squeeze lemon halves that have been roasted with the chicken. The oven heat mellows the acidity so the sauce has a subtle sweetness and a more restrained tartness.
tablespoon grated lemon zest, plus 2 lemons halved crosswise
medium garlic cloves, finely grated
01Heat the oven to 475°F with a rack in the lower-middle position. Grate 1 tablespoon zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up; set the lemon halves aside. In a small bowl, stir together the zest, garlic, dried oregano, 1 teaspoon salt and ½ teaspoon pepper. Measure 1 tablespoon of the lemon-garlic mixture into a large bowl. Stir 4 tablespoons of oil into the remaining mixture; set aside.
I halved the recipe. There was very little marinade in the large bowl so it didn't make sense to roll the chicken around. I just spread what I had out on the tops of the chicken. Other than that it was delicious. What did I do wrong? With 3 lbs of chicken and 3 tbs of marinade doesn't seem like it would have been different.
I was so excited to make this recipe, but my oven started smoking after ten minutes! It looks like the honey-oil mixture burnt. I had to take the tray out, move the chicken to a new pan, and put them back in at 375 to finish cooking. Did no one else have a problem with the 475?
Hi Eva -
We are so sorry this didn't work for you! We aren't sure what went wrong since, as you have noted, others haven't had this issue and you can see Rosie make it in the linked video and she didn't have issues either. Did you make sure to slash the chicken down to the bone and rub the seasoning mixture deep into the slashes? We wonder if there was too much of the seasoning mixture on the exterior that may have burned on the pan. If so, it may be that your oven is running too hot. In the future we would recommend lowering the temperature to 450 degrees and cooking the chicken a little longer, following the visual clues for doneness.
The Milk Street Team
Very simple to make, with lots of flavour. I added other raw veggies to the salad.