Peri peri chicken

Ingredients

For 2 people

• 1 1/2 lb chicken thighs, bone-in skin-on
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tsp minced garlic
• 1 tbsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley
• 2 lemon wedges

Method

1. Make the peri peri marinadeIn a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 2 tsp minced garlic, 1 tbsp smoked paprika, 1 tsp crushed red pepper flakes, 1 tsp dried oregano, 1 tsp granulated sugar, 1 tsp kosher salt, and 1/2 tsp black pepper until the sugar dissolves and the mixture looks evenly red and glossy.
2. Coat the chicken and marinatePat 1 1/2 lb chicken thighs dry with paper towels, then add them to the bowl and turn to coat every surface, including under the skin where it lifts easily. Set the thighs on a plate or in a shallow dish and scrape any remaining marinade over the top. Let them sit at room temperature for 20 to 30 minutes while you heat the oven, or refrigerate up to 8 hours if you want a stronger chili-garlic flavor. If refrigerated, bring them back toward room temperature briefly while the oven preheats.
3. Heat the oven and prepare the panPosition a rack in the upper-middle of the oven and heat to 425 F. Line a rimmed sheet pan with foil or parchment, then set a wire rack on top if you have one. The rack helps render the skin evenly; if you do not have one, roast the thighs directly on the lined pan and expect a slightly softer underside.
4. Arrange for roastingPlace the chicken thighs skin-side up on the rack or sheet pan, spacing them apart so the skin can brown instead of steam. Spoon any clinging marinade over the top, but do not pool it heavily under the chicken.
5. Roast until the skin begins to crispRoast for 20 minutes, then rotate the pan for even color. At this point the skin should be turning deep orange-red at the edges and the fat should be starting to render. If there is a lot of liquid collecting, spoon the pan juices over the tops once so the spices do not dry out.
6. Finish cooking and char the surfaceContinue roasting 12 to 15 minutes longer, until the thickest part of the chicken reaches 165 F and the juices run clear when pierced near the bone. For extra char, switch to broil for 1 to 2 minutes at the very end and watch closely, because the sugar and paprika can darken quickly. Pull the tray as soon as the skin is blistered and bronzed, not blackened.
7. Rest and serveTransfer the chicken to a plate and let it rest for 10 minutes so the juices settle. Spoon any dark pan drippings over the thighs, then sprinkle with 2 tbsp chopped parsley and serve with 2 lemon wedges for squeezing.