EASY, TANGY, FLAVORFUL MARINATED CHICKEN THIGH OVEN-CRISPED AND SERVED OVER ROASTED DICED VEGETABLES.
We’ve all had those long days at work. You want (or need) something delicious and comforting, but the last thing you want to do when you get home is be on your feet another hour prepping and cooking dinner. Even passionate home cooks need a break sometimes, and so this recipe was born with those days in mind.
All you have to do is toss the marinade together the previous night or the morning of, and let the refrigerator do the rest of the work for you! You can come back home, move the chicken from the fridge to the oven, and relax for 45-55 minutes until you have a juicy, succulent, tangy chicken with a crispy skin waiting for you. If you want to round out the meal with some vegetables and starch, Pea and I found that roasting up a couple diced bell peppers and potatoes (2-3 extra minutes!) worked amazingly with this. So with simple, comforting dinner that you can look forward to through a tough day, hopefully you can turn your frown upside down 😀 – Boo
Yield: 4 chicken thighs
Difficulty: 
Oven: 400 F, 45-55 minutes
Marinade:
- 0.25 c cilantro, minced
- 2 cloves garlic, minced
- 0.25 tb cumin
- 0.25 tb coriander
- 1 ts salt
- 3 limes, zested and juiced
- 3 tb olive oil
Directions:
- Thoroughly coat chicken thighs with marinade. Seal/cover and refrigerate, at least 8 hours.
- Shake off excess marinade, and place chicken thighs skin-side up on baking tray. Bake on upper-middle rack until cooked through, 45-55 minutes. Serve.
- Optionally, boil excess marinade in a saucepan for 2 minutes, and spoon over chicken or side dishes.