Coscia di Pollo al Forno
Indulge in the rustic flavors of Italy with **Coscia di Pollo al Forno**, a luxurious oven-roasted chicken thigh dish that’s as comforting as it is elegant. Featuring succulent, bone-in chicken thighs rubbed with a fragrant mix of garlic, rosemary, and extra-virgin olive oil, this recipe brings bold yet natural flavors to your table. Enhanced by the brightness of fresh lemon juice, the richness of white wine, and the earthy sweetness of roasted potato wedges and onions, this one-pan masterpiece is both a feast for the palate and a breeze to prepare. Perfectly golden and crispy, the chicken pairs beautifully with its caramelized vegetable companions, making it a hearty, crowd-pleasing meal ideal for weekend dinners or special occasions. Serve it with a garnish of fresh rosemary for an unforgettable Mediterranean experience! Keywords: oven-roasted chicken thighs, Italian chicken recipes, rosemary and garlic chicken, Mediterranean chicken dish.
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 3 tablespoons extra-virgin olive oil
- 1 medium lemon
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup white wine
- 4 large potatoes, peeled and cut into wedges
- 1 large onion, sliced
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Set aside.
Pat the chicken thighs dry. Rub the garlic and rosemary mixture evenly over the chicken thighs, making sure to get some under the skin for maximum flavor.
Cut the lemon in half. Squeeze the juice of one half over the chicken thighs and slice the other half into thin rounds.
In a large baking dish, arrange the chicken thighs skin-side up. Pour the white wine into the bottom of the dish.
Tuck the lemon slices, potato wedges, and onion slices around the chicken in the baking dish.
Roast in the preheated oven for about 70-90 minutes, or until the chicken is golden brown, crispy, and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
If the chicken is browning too quickly, cover it loosely with aluminum foil and continue roasting.
Once done, remove from the oven and let rest for 5 minutes before serving.
Serve the chicken thighs with roasted potatoes and onions, garnished with additional rosemary, if desired.
Nutrition Facts
Calories |
4206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 19.1 g | ||
| Protein | 286.2 g | 572% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 8355 mg | 178% | |
*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.
