Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and finely mince 2 fresh lemongrass stalks and 6 garlic cloves, then combine them in a small bowl with 2 tablespoons of smoked paprika, the zest and juice of 1 fresh orange, 0.25 cup of Spanish extra virgin olive oil, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper to create the marinade.

2. 2

   Place 8 pieces of bone-in, skin-on chicken thighs into a large bowl or a resealable bag, pour the entire marinade over the chicken, ensuring each piece is thoroughly coated, and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld.

3. 3

   While the chicken marinates, slice 2 medium yellow onions and 2 medium red bell peppers into thick strips and spread them evenly across the bottom of a large roasting pan.

4. 4

   Arrange the marinated chicken thighs on top of the sliced vegetables in the roasting pan, ensuring there is some space between the pieces for even cooking, and discard any remaining marinade.

5. 5

   Roast the chicken in the preheated oven for 30 minutes, then carefully pour 0.5 cup of dry white wine into the bottom of the roasting pan around the chicken and vegetables.

6. 6

   Continue to roast for another 25-35 minutes, or until the chicken reaches an internal temperature of 74 degrees Celsius and the skin is beautifully golden and crispy.

7. 7

   Remove the roasting pan from the oven, let the chicken rest for 5-10 minutes before serving, and garnish generously with 0.25 cup of fresh parsley.