This is a great do-ahead dish because it must be marinated to tenderize the thighs and is equally delicious served hot over steamed rice or cold alongside roasted new potato salad with a simply whirled lemon zest and juice, olive oil and garlic vinaigrette until emulsified. Pack it and place in your picnic basket, do not forget a bottle of Pinot Noir.
I like to roast poultry or meats in a brown paper bag because it keeps the juices and in the same time allows the chicken thighs brown evenly. - Kukla —Kukla
Test Kitchen Notes
Have you ever come across an unusual, almost whacky method for preparing an ordinary ingredient, then asked yourself, “Why isn’t it always done this way?” That was exactly my reaction when I made this. Chicken thighs are marinated in the time-honored combination of fresh herbs (lots of them), olive oil, wine vinegar and seasonings. You put wine in the baking dish, then put the whole thing in a paper bag and then into the oven. The wine and marinade duo create a luxuriously fragrant sauna in which the chicken is sort of roasted, yet sort of steamed, to produce some of the best tasting chicken you’ll ever eat. It’s tender, it’s juicy and it’s so easy to make. A truly outstanding recipe! - AntoniaJames —AntoniaJames
• 8 large free ranch chicken thighs
• 6 garlic cloves
• 3/4 cup mixed fresh herb leaves (such as thyme, sage, rosemary)