Directions:
In a medium bowl, massage marinating ingredients into chicken thighs and allow to marinate in the refrigerator for a minimum of 8 hours and a maximum of 36 hours.
Preheat Forno Venetzia oven to 350°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the chicken thighs.
Pull chicken from the refrigerator 30 minutes to one hour before cooking.
Place chicken thighs into a large cast iron pan (10-12”).
Place the cast iron pan into the Forno Venetzia oven, opposite the the burning logs.
Allow the chicken thighs to cook for about 40 minutes at around 350°F (between 300-350°F is ideal). A slow cook will provide juicy chicken and crispy skin.
After 40 minutes and when the juices run clear, you may serve the chicken thighs and garnish with fresh minced parsley.
Cooking Temp:
350 degrees
Ingredients:
8 chicken thighs; bone-in, skin-on
2 tablespoons extra virgin olive oil
1 tablespoon dry ground garlic
2 sprigs rosemary, halved
1 tablespoon paprika
1 ½ tablespoons salt
2 teaspoons ground black pepper
¼ cup minced parsley, for garnish
