Chicken Savoy
Transform your weeknight dinner routine with the bold and savory flavors of Chicken Savoy, a spectacular Italian-American dish that's as easy to prepare as it is delicious. This recipe highlights juicy bone-in, skin-on chicken thighs, beautifully seasoned with a blend of minced garlic, dried oregano, and grated Pecorino Romano cheese. Each piece is roasted to golden perfection, then finished with a drizzle of red wine vinegar for a mouthwatering tangy glaze. With a crispy, flavorful skin and tender meat, this dish requires just 15 minutes of prep time and bakes effortlessly in the oven. Garnish with fresh parsley and serve alongside roasted vegetables or a crisp green salad for a meal that's both elegant and comforting. Ideal for family dinners or entertaining, Chicken Savoy is a perfect balance of simplicity and robust flavor.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 4 cloves Garlic, minced
- 3 tablespoons Extra virgin olive oil
- 2 teaspoons Dried oregano
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Grated Pecorino Romano cheese
- 2 tablespoons Red wine vinegar
- 2 tablespoons Fresh parsley, finely chopped (optional garnish)
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides with kosher salt and freshly ground black pepper.
In a small bowl, mix the minced garlic, olive oil, dried oregano, and grated Pecorino Romano cheese to form a thick paste.
Rub the garlic and cheese mixture evenly over the tops of the chicken thighs, ensuring the seasonings stick to the skin.
Place the chicken thighs skin-side up in a baking dish or ovenproof skillet, ensuring they are not overcrowded for even cooking.
Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
About 5 minutes before the chicken is finished cooking, drizzle the red wine vinegar evenly over the chicken thighs and return to the oven. This step will create a tangy glaze and enhance the flavors.
Once done, remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Sprinkle with freshly chopped parsley for garnish, if desired, and serve immediately with your favorite sides, such as roasted vegetables or a green salad.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.2 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
