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Ingredients
- For the marinade
- 3 celery stalks, coarsely chopped
- 6 garlic cloves
- 1/3 cup packed fresh cilantro leaves
- Juice of 2 small lemons (1/4 cup)
- 2 teaspoons fresh thyme leaves
- 1/2 cup coarsely chopped green bell pepper
- 1/2 cup coarsely chopped red bell pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon capers, rinsed and drained
- 2 tablespoons olive oil
- 1 4-pound chicken, cut into 10 pieces or any combo of breasts and thighs
Details
Adapted from examiner.com
Preparation
Step 1
To make the marinade: Combine all the ingredients in a blender or food processor and puree. Transfer to a large bowl.
Add the chicken to the marinade, and turn to coat. Refrigerate, covered with plastic wrap for at least 1 hour, or as long as overnight.
About 1 hour before cooking, remove the chicken from the refrigerator.
Preheat the oven to 375 degrees. Place a rack on a large baking sheet.
Arrange the chicken pieces skin side up on the rack, leaving them well coated with the marinade. Roast for 40 to 45 minutes, until the skin is golden brown and the internal temperature of a thigh reaches 165 degrees on an instant-read thermometer. Serve immediately or cool and refrigerate to serve cold.
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