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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This is my favorite way to roast chicken thighs: just salt, pepper, a bit of olive oil and high heat. The high heat helps release all the flavor of the schmaltz in the skin, rendering these chicken thighs addictively crispy and perfectly seasoned through and through.
A gremolata- a simple Italian condiment of parsley, garlic and lemon zest- helps cut through the richness, and here, I add Gefen’s chopped tart cherries to the mix. You can serve the gremolata in a bowl on the side or sprinkle over the thighs yourself. I love serving this with crispy potatoes and an apple, herb, and kohlrabi salad.
6-8 skin-on chicken thighs, room temperature
kosher salt, to season
6 tablespoons Gefen Olive Oil, divided
1 cup parsley, washed and finely chopped
1 cup Gefen Dried Cherries, finely chopped
zest of 1 lemon
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon kosher salt
1 teaspoon honey
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper. Pat the chicken thighs dry and transfer to the baking sheet.
Season the chicken thighs liberally with salt and pepper, then drizzle four tablespoons of the olive oil evenly over the chicken. Transfer to the oven and bake for 35 minutes.
Reduce the heat to 400 degrees Fahrenheit and bake the chicken thighs for another 40 minutes, until the skin is crispy, golden, sizzling and fragrant. Remove from the oven.
While the chicken cooks, make the gremolata: combine the parsley, dried cherries, lemon zest and garlic in a small bowl. Top with the kosher salt, honey, black pepper and remaining two tablespoons of olive oil. Mix to combine well.
Let the chicken cool slightly, then transfer thighs to a platter and dollop with cherry gremolata. Serve immediately.
Sponsored by Gefen
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