Pollo alla 'ncip 'nciap with Lemon and Rosemary

Ingredients

• 4 chicken thighs, bone-in and skin-on (about 800g / 1.75 lbs) 4 chicken thighs, bone-in and skin-on (about 800g / 1.75 lbs)
• Juice of 2 lemons (about 60ml / 1/4 cup) Juice of 2 lemons (about 60ml / 1/4 cup)
• 3 tablespoons olive oil 3 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh rosemary, leaves removed and chopped 2 sprigs of fresh rosemary, leaves removed and chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 5g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 35g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, olive oil, minced garlic, chopped rosemary, salt, and pepper.
2. 2.
   Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat a large skillet over medium-high heat and add a drizzle of olive oil.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off, and place the chicken thighs skin-side down in the skillet.
5. 5.
   Cook the chicken for about 6-8 minutes on each side, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
6. 6.
   Remove the chicken from the skillet and let it rest for a few minutes before serving.
7. 7.
   Serve the Pollo alla 'ncip 'nciap with a squeeze of fresh lemon juice and garnish with additional rosemary, if desired.

Treat your ingredients with care...

• Lemon — Choose fresh and juicy lemons for the best flavor. Roll the lemons on a hard surface before juicing to extract more juice.
• Rosemary — Use fresh rosemary for optimal aroma and flavor. If using dried rosemary, reduce the quantity by half.

Tips & Tricks

• For extra crispy skin, pat the chicken thighs dry with a paper towel before marinating.
• If you prefer boneless chicken, you can use boneless chicken thighs or chicken breasts instead.
• Add a pinch of red pepper flakes to the marinade for a subtle kick of heat.
• Serve the Pollo alla 'ncip 'nciap with a side of roasted potatoes or a fresh arugula salad for a complete meal.
• Leftovers can be refrigerated and enjoyed cold or reheated the next day.

Serving advice

Serve the Pollo alla 'ncip 'nciap hot, accompanied by a squeeze of fresh lemon juice. Garnish with additional rosemary sprigs for an appealing presentation.

Presentation advice

Arrange the golden-brown chicken thighs on a platter, drizzle with a little extra olive oil, and sprinkle with freshly chopped rosemary. Serve with a slice of lemon on the side for an inviting and vibrant presentation.