Nancy Silverton’s Roasted Chicken

This is actually one of my favorite things to make on the planet. It is so so easy, and so so delicious. You will actually feel like a gourmet chef once you try this chicken dish! The key is to pat the chicken dry at LEAST 5 hours ahead of cooking, but preferably 8 hours, and let it sit in the fridge uncovered. This will help the skin crips up, and honestly crispy chicken skin is my favorite food. This dish will surely impress anyone you make it for. Roast up a few vegetables as a side, and pair with either a rice or nice crusty bread to soak up the delicious juice you will find in your pan.

Here’s how you make it.

Ingredients:

• 4-6 large bone in skin on chicken thighs

• 1 yellow onion sliced

• 1 lemon sliced thinly

• 6 whole garlic cloves

• 15 springs thyme

• 6 sprigs rosemary

• Salt & pepper to taste

Instructions:

• Pat your thighs dry 5-8 hours in advance and let sit in the fridge. Take them out 45 minutes before cooking time and dry again. Season with salt and pepper.

• Preheat your oven to 500. In a baking dish or cast iron skillet place the onion slices, garlic, lemon slices, and top with the herbs. Then add the chicken making sure everything is completely covered by the thighs.

• Place in oven and cook for 35-45 minutes. If the skin isn’t as crispy as you’d like (it will be) you can broil for a few minutes. Remove the lemon slices & enjoy! You can add a little chicken stock or wine to enhance the amazing sauce that will be in your dish.