Description
Transform simple chicken into a flavorful oven-roasted dish. This New Jersey classic recipe is slathered in a savory herb and pecorino paste, then roasted to perfection in a single skillet. A final splash of tangy vinegar creates a luscious glaze, perfect for spooning over the crispy skin.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs.), cut into pieces (or 6 bone-in, skin-on chicken thighs)
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves
- ½ cup grated pecorino
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 cup red wine vinegar
- Fresh chopped parsley and/or oregano leaves, to serve
Instructions
- Position a rack in the center of the oven. Preheat the oven to 450°F. Pat the chicken pieces dry with paper towels and season them generously with salt and black pepper.
- In a small food processor or using a mortar and pestle, combine 4 tablespoons of olive oil, garlic, pecorino, oregano, and thyme into a spreadable paste. Adjust the consistency as needed – add more olive oil if it’s too thick or more pecorino if it’s too thin.
- Heat the remaining 2 tablespoons of olive oil in a large (12-inch) heavy, ovenproof skillet, over medium-high heat. Place the chicken skin-side down and cook until the skin is golden and crisp, about 5 minutes. Flip the chicken and remove the skillet from the heat.
- Using a spoon, evenly smear the paste over the chicken skin. Transfer the skillet to the oven and bake until the chicken is fully cooked. An instant-read thermometer inserted into the thickest part of a breast should read 165ºF, about 20-25 minutes.
- Carefully pour the vinegar into the skillet while it is still in the oven. Spoon the vinegar over the chicken until it coats the pieces and reduces slightly, about 2 minutes.
- Remove the skillet from the oven. Serve the chicken directly from the skillet or transfer it to a platter. Garnish with chopped parsley and/or oregano leaves before serving.
- Enjoy!