Game changer: If a rotisserie chicken from the supermarket is your go-to when you’re too busy to cook, this recipe could change your life. The prep takes all of 10 minutes, and the oven does the rest. Pour yourself a glass of wine and prepare your palate for some of the crispest, juiciest chicken ever.
The hero ingredient here is California citrus—a Meyer lemon if you can get one, a navel orange if you can’t. Slice it up, place the spice-rubbed chicken on top and wait for the magic. Your kitchen is about to smell amazing. Sizzling drippings, juicy citrus and peppery olive oil merge in the baking dish, making a tasty bath for the chicken and green olives. Baste once to spread the flavors around and you’re done. All this garlicky, smoky goodness calls for a spicy red wine.
The fragrant, thin-skinned Meyer tastes like a cross between an orange and a lemon. In fact, researchers think that’s what it is—a hybrid that happened naturally, not by human hands. Discovered in China a century ago, the fruit now thrives in California orchards and home gardens, but its brief season winds down in spring. Seize the moment!
Did you know that California is a global leader in sustainable winegrowing? Wineries statewide are celebrating their commitment to sustainability throughout April. Explore Down to Earth Month and the wide range of fun and educational public events on offer from eco-tours, tastings of earth-friendly wines, winery Earth Day parties, vineyard hikes and more. Can’t make the trip? Open a bottle of your favorite California wine and toast our commitment to green from grapes to glass.
California Pinot Noir has generous fruit aromas (think raspberry and cherry), lively acidity and plenty of depth—just the ticket for this boldly seasoned chicken dish. Premier AVAs (appellations) for Pinot Noir include Sonoma Coast, Russian River Valley, Los Carneros, Santa Lucia Highlands and Santa Rita Hills, but you will find elegant Pinot Noirs from cool-climate areas throughout the state.
Meet the Grapes: Explore more wine pairings
Spain’s aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color as they roast on a bed of red onion and sliced Meyer lemon. You’ll want to serve every drop of the lemony, garlicky pan juices. The lemon slices can be eaten or not, as you prefer.
Serves 4
Coat the chicken thighs all over with the olive oil. In a small bowl, combine all the rub ingredients, mixing well. Sprinkle on both sides of the chicken. Set the seasoned thighs on a rack over a plate or tray and refrigerate, uncovered, for 8 to 24 hours. Remove from the refrigerator 30 minutes before roasting.
Position a rack in the upper third of the oven and preheat the oven to 425°F (220°C). Choose a shallow baking dish just large enough to hold the thighs in a single layer without touching. Put the lemon and onion slices in the baking dish and toss them together. Remake them into a flat bed and set the thighs directly on top.
Roast the chicken for 20 minutes, then baste with the pan juices. Continue roasting until the chicken skin is well browned and crisp and the onions and lemons are just beginning to caramelize, about 20 minutes longer. Add the green olives, if using, about 10 minutes before the chicken is done.
Let the chicken rest for 15 minutes before serving to allow the juices to settle.
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