Preparation and marinade
The marinade is the heart of the recipe. In a large bowl, combine the olive oil with the garlic, paprika, oregano, lemon juice, salt, and pepper. If you like it a little spicier, add a pinch of chili flakes.
Pat the chicken thighs dry with a paper towel. Then massage the marinade thoroughly into the meat, including under the skin, to ensure the flavor reaches every corner. Marinate in the refrigerator for at least 1 hour. Even better: overnight.
Preparation in the oven
Preheat the oven to 200°C (top/bottom heat). Place the chicken thighs in an ovenproof dish, skin-side up.
Tip: A cast iron pan or roasting pan retains heat particularly well, resulting in even crispier results.
Cook the chicken thighs in the oven for about 40–45 minutes. Towards the end, increase the temperature to 220°C to allow the skin to brown and crisp. Spoon any juices that come out of the chicken thighs over the meat.
Side dishes and serving suggestions
In Portugal, such chicken legs are often served with the following side dishes:
- White rice with peas (Arroz de Ervilhas)
- Fried potatoes or small baked potatoes with rosemary
- Fresh salad with tomatoes, onions and vinegar-oil dressing
- Toasted bread with olive oil
If you like it authentic, serve it with a glass of Portuguese Vinho Verde or a light red wine from the Alentejo.
Preparation and marinade
The marinade is the heart of the recipe. In a large bowl, combine the olive oil with the garlic, paprika, oregano, lemon juice, salt, and pepper. If you like it a little spicier, add a pinch of chili flakes.
Pat the chicken thighs dry with a paper towel. Then massage the marinade thoroughly into the meat, including under the skin, to ensure the flavor reaches every corner. Marinate in the refrigerator for at least 1 hour. Even better: overnight.
Preparation in the oven
Preheat the oven to 200°C (top/bottom heat). Place the chicken thighs in an ovenproof dish, skin-side up.
Tip: A cast iron pan or roasting pan retains heat particularly well, resulting in even crispier results.
Cook the chicken thighs in the oven for about 40–45 minutes. Towards the end, increase the temperature to 220°C to allow the skin to brown and crisp. Spoon any juices that come out of the chicken thighs over the meat.
Side dishes and serving suggestions
In Portugal, such chicken legs are often served with the following side dishes:
- White rice with peas (Arroz de Ervilhas)
- Fried potatoes or small baked potatoes with rosemary
- Fresh salad with tomatoes, onions and vinegar-oil dressing
- Toasted bread with olive oil
If you like it authentic, serve it with a glass of Portuguese Vinho Verde or a light red wine from the Alentejo.
