Description
Juicy, bone-in chicken thighs marinated in a vibrant blend of Mediterranean herbs and spices, then roasted on a homemade vertical spit for crispy skin and tender, flavorful meat.
Ingredients
Scale
For the Crust:
- 8 bone-in, skin-on chicken thighs
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1 large onion, quartered (for spit base)
- Kitchen twine and a sturdy metal skewer or rotisserie rod
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, cumin, parsley, salt, and pepper to create the marinade.
- Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- To assemble the vertical spit, thread the quartered onion onto the bottom of a metal skewer or rod as a stable base. Tightly stack the marinated chicken thighs skin-side out on the skewer above the onion, securing with kitchen twine if needed.
- Preheat oven to 400°F (200°C). Place the vertical spit in a roasting pan or on a baking sheet lined with foil to catch drippings.
- Roast for 45-50 minutes, or until chicken skin is crispy and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before carefully removing from the spit and serving.
Notes
You can customize the seasonings to taste.