If you haven't figured out by now, I've been pretty obsessed with Alison Roman's Nothing Fancy lately. So, here's another adapted and modified recipe I must give her some credit for, as my inspiration.
I derived this from her "Slow-Roasted Oregano Chicken with Buttered Tomatoes," but modified for our taste preferences and based on what we had available. We didn't have a whole chicken handy, and I just LOVE the taste of caramelized and charred onions. So, this was sort of a no-brainer for me!
Ingredients:
One pack of boneless, skinless thighs (rinsed and patted dry)
Two heads of garlic - halved crosswise (ignore the skin)
10-12 small, ripe tomatoes (I used a variety of grape and cherry)
1-2 yellow onions quartered (or sixth-ed)
4-8 tbsp. olive oil (4 tbsp. per baking sheet)
salt and pepper, to taste
1 tbsp. oregano (fresh is always best)
1-2 tsp. red pepper flakes
FIRST: Preheat oven to 300 degrees. Drizzle olive oil in baking sheets, coating entire bottom. Add onion, tomatoes, and garlic. Add the chicken, scattering it and the veggies across the pan(s).
THEN: Salt and pepper the chicken, then add the oregano, and then sprinkle the red pepper flakes. Cook at 290 for 1.5 hours, or 300 for 1.2, or 325 for up to 1 hour.
FINALLY: Check temperature and consider cooked when internal readings reach 180 degrees.
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