Ingredients
- 4 chicken thighs
- 3-4 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 garlic cloves, grated
- 3 tablespoons Balsamic vinegar
- salt, to taste
- freshly cracked black pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Make the marinade: In a bowl, whisk together olive oil, tomato paste, garlic, balsamic vinegar, salt, black pepper, cinnamon, and crushed red pepper flakes until smooth.
- Marinate the chicken:Pat the chicken thighs dry and coat them evenly with the marinade. Let them sit for at least 15 minutes (or up to overnight for deeper flavour).
- Roast:Place the marinated chicken thighs skin-side up on the prepared baking sheet. Roast for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
- Rest & Serve:Let the chicken rest for 5 minutes before serving.
Notes
Marinate Longer for More Flavor:Â If you have time, marinate the chicken overnight in the fridge for an even deeper flavor.
Crispy Skin Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
Make It a Meal: Serve with a fresh Greek salad, roasted potatoes, or warm pita for a complete Mediterranean feast!
Substitutions: Swap chicken thighs for drumsticks or bone-in chicken breasts—just adjust cooking time as needed.(dimitrasdishes)
