Chicken Salmoriglio | Christopher Kimball’s Milk Street

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Milk Street Recipe

Chicken Salmoriglio

45 minutes

Chicken Salmoriglio

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.

4

Servings

Tip

Don’t skip the step of cutting slashes into the chicken. The cuts allow the seasonings to get into the meat for better flavor throughout and also help speed the cooking.

45 minutes

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