Green-Chile Chicken Thighs
Ingredients
2 tablespoons unsalted butter
3 tablespoons mild green-chile powder
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
12 chicken thighs on the bone
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Directions
1. Preheat the oven to 325°. Spread the butter in a medium roasting pan. In a small bowl, combine the chile powder, coriander and oregano with a generous pinch of salt and pepper. Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.
2. Transfer the chicken to the roasting pan, skin side down. Cover the chicken with foil and roast for 1 hour. Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced.
3. Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes, until the skin is golden and crisp. Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice and season with salt and pepper. To server drizzle the pan juices over the chicken.