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Chicken Salmoriglio
Salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily), is a simple mixture of extra-virgin olive oil, lemon, garlic and herbs. For this oven-cooked recipe, we make a fragrant base of grated lemon zest, garlic, oregano, salt and pepper, then use some to season bone-in chicken thighs and the rest as the foundation for the salmoriglio that sauces the finished chicken. Rather than use the juice of fresh lemons to make the salmoriglio, we squeeze lemon halves that have been roasted with the chicken. The oven heat mellows the acidity so the sauce has a subtle sweetness and a more restrained tartness.
4
Servings
Tip
Don’t skip the step of cutting slashes into the chicken. The cuts allow the seasonings to get into the meat for better flavor throughout and also help speed the cooking.
45 minutes
Ingredients
-
1
tablespoon grated lemon zest, plus 2 lemons halved crosswise
-
2
medium garlic cloves, finely grated
Directions
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01Heat the oven to 475°F with a rack in the lower-middle position. Grate 1 tablespoon zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up; set the lemon halves aside. In a small bowl, stir together the zest, garlic, dried oregano, 1 teaspoon salt and ½ teaspoon pepper. Measure 1 tablespoon of the lemon-garlic mixture into a large bowl. Stir 4 tablespoons of oil into the remaining mixture; set aside.
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November 29, 2023
Hubby adored
Next time I’ll decrease salt — I minced garlic finely vs grating. I usually try a ‘new experiment’ at least weekly and rarely repeat soon …. But hubby wants this dish next week for sure. Super easy, very flavorful. Might try a mixture of arugula & spinach vs watercress which is difficult to source for us. Excellent recipe tyvm
November 4, 2023
SO delicious!
I made this for guests tonight. I didn't want to be prepping while they were here, so I slit the thighs and did the rub early in the afternoon. The chicken was SO flavorful, and the skin was crisp, the thighs tender. Absolutely delicious!
August 23, 2023
Delicious and easy
Prep is quick and easy, cooking is straightforward and forgiving, and the result is delicious.
May 20, 2023
Just awesome!
Though I never trust your temperatures; 177F? Usually results in pink chicken, I typically ad 3-5 minutes of cooking time as I don't like raw chicken! Why do you say 177F?
May 12, 2023
So Delicious!!
This is a flavor explosion in the best possible way!! Made exactly as written, and it will definitely be on rotation at my house.
I halved the recipe. There was very little marinade in the large bowl so it didn't make sense to roll the chicken around. I just spread what I had out on the tops of the chicken. Other than that it was delicious. What did I do wrong? With 3 lbs of chicken and 3 tbs of marinade doesn't seem like it would have been different.
I was so excited to make this recipe, but my oven started smoking after ten minutes! It looks like the honey-oil mixture burnt. I had to take the tray out, move the chicken to a new pan, and put them back in at 375 to finish cooking. Did no one else have a problem with the 475?
Hi Eva -
We are so sorry this didn't work for you! We aren't sure what went wrong since, as you have noted, others haven't had this issue and you can see Rosie make it in the linked video and she didn't have issues either. Did you make sure to slash the chicken down to the bone and rub the seasoning mixture deep into the slashes? We wonder if there was too much of the seasoning mixture on the exterior that may have burned on the pan. If so, it may be that your oven is running too hot. In the future we would recommend lowering the temperature to 450 degrees and cooking the chicken a little longer, following the visual clues for doneness.
Best,
The Milk Street Team
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Very simple to make, with lots of flavour. I added other raw veggies to the salad.