A must-have recipe for juicy, tender chicken that’s easy enough for a weeknight meal and fancy enough for guests.
8bone-in, skin-on chicken thighs
1packed cupbasil leaves
2limesjuice and zest of both limes
2TBolive oilfor drizzling
Put all marinade ingredients in a blender or food processor until you get a smooth liquid, about 30 seconds.
Reserve a cup of the marinade to drizzle on chicken for later.
Put the 8 chicken thighs into a large Ziploc with the rest of the marinade and put in fridge for at least 6 hours, but ideally overnight.
Preheat oven to 500 degrees. Remove chicken from marinade, and dry off each thigh with paper towel. Discard the used marinade.
Lay the thighs on a rimmed baking sheet and drizzle with olive oil.
Roast until cooked through, about 35 minutes. Serve with the reserved marinade spooned over each thigh.