So, I saw this recipe online for “Too Much Olive Oil Chicken.” Sounded kinda weird, kinda intriguing, you know? I figured, why not give it a shot? It’s not like I’ve got a Michelin star to lose.
First, I gathered my stuff. Chicken thighs – bone-in, skin-on, because that’s where the flavor is. Then, like, a whole bottle of olive oil. I know, it sounds crazy, but that’s the whole point, right? Also grabbed some garlic, lemons, oregano, salt, and pepper. Pretty basic.
The Prep
I started by mincing the garlic. Lots of it. Like, a whole head. Then, I zested and juiced the lemons. I love that zesty smell, it makes the kitchen feel all bright and happy.
Next, I took a big baking dish and poured in, I kid you not, almost the entire bottle of olive oil. I left a little bit out, just in case. Then, I whisked in the garlic, lemon zest, lemon juice, oregano, salt, and pepper. It looked like a weird, oily, herby soup.
Chicken Time!
I patted the chicken thighs dry with paper towels – gotta get that skin crispy! Then, I seasoned them generously with salt and pepper. I mean, really laid it on there.
Then came the scary part: submerging the chicken in the olive oil mixture. It felt so wrong, but also…kinda right? I made sure each piece was fully coated in that oily goodness.
Baking It Up
I preheated the oven to 375°F (190°C). Once it was hot, I popped the baking dish in and set a timer for an hour. The whole house started to smell amazing – like roasted garlic and lemon and, well, olive oil.
- After about 30 minutes, I flipped the chicken so the other side could get some color. The skin was already starting to look golden and crispy.
- At the hour mark, I checked the internal temperature of the chicken. Gotta make sure it’s cooked through! It should read 165°F (74°C). Mine was perfect.
The Result!
I pulled the chicken out of the oven and let it rest for a few minutes. The skin was ridiculously crispy, and the meat was super juicy. Honestly, I was surprised. It didn’t taste overwhelmingly like olive oil, it just tasted…delicious. The lemon and garlic really came through, and the chicken was incredibly tender.
I served it with some roasted potatoes and a simple salad. It was a hit! Even my picky-eater kid went back for seconds. So, yeah, “Too Much Olive Oil Chicken” might sound crazy, but it’s actually pretty darn good. I’ll definitely be making this again.
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