Chicken salmoriglio deserves a spot in your weekly dinner rotation. Juicy, oven-baked chicken thighs cook with bright, citrusy salmoriglio sauce for a flavorful Mediterranean-inspired meal.
What is Chicken Salmoriglio?
Chicken salmoriglio (sal-mor-ELL-ee-yo) is a simple but flavorful dish that pairs chicken thighs with a bright, citrusy salmoriglio sauce.
This vibrant sauce comes from southern Italy, specifically Sicily and Calabria, and combines a handful of fresh ingredients: olive oil, lemon juice and zest, fresh oregano, garlic, salt, and pepper.
Salmoriglio sauce is typically brushed onto grilled or roasted meats, but in this version, the chicken is cooked directly in the sauce, absorbing all of that flavor.
Key Ingredients
- Salmoriglio Sauce: The classic southern Italian sauce features extra-virgin olive oil, fresh and cooked lemon juice, lemon zest, and minced garlic mixed with fresh or dried oregano, salt, and black pepper.
- Chicken: I like using boneless, skinless chicken thighs to make baked chicken salmoriglio because they stay juicy and soak up the sauce beautifully, but bone-in, skin-on chicken thighs work just as well if you prefer crispy skin.
How to Make Baked Chicken Salmoriglio
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 475°F (246°C). Cut the ends off a lemon, then cut it in half and set it aside.
Step 2: Grate lemon zest into a small bowl and stir in the olive oil, minced garlic, oregano, salt, and pepper.
Step 3: Spread ¼ cup of the salmoriglio sauce evenly into the bottom of a baking dish. Cut slits in the chicken thighs and arrange them over the sauce.
Step 4: Spoon more of the salmoriglio sauce over the chicken and set the remaining sauce aside. Nestle the lemon halves into the baking dish, cut-side up, and bake for 20 minutes.
Step 5: Set the broiler to high and cook for 5-10 minutes until the chicken reaches 165°F (74°C).
Step 6: Remove the baking dish from the oven and carefully take out the cooked lemons. Use tongs to squeeze them over the reserved salmoriglio sauce. Stir to combine and pour it over the chicken to serve.
If you enjoy chicken salmoriglio, try more chicken recipes!
Serving Suggestions
Are you looking for a way to spice up baked chicken thighs? Try this recipe for chicken salmoriglio and pair it with one of these delicious sides.
- Grilled Zucchini, Brocoletti, Asparagus, Mashed Cauliflower, Broccoli, Green Beans, Roasted Potatoes
- Vegetable Chopped Salad, Kale Salad, Caesar Salad, Avocado Cucumber Tomato Salad
- Risotto Allo Zafferano, Rice Pilaf, Brown Rice, White Rice
- Dutch Oven Sourdough Bread
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the chicken cool completely, then transfer it to a freezer-safe container or bag. Baked chicken thighs will freeze for 4-6 months.
- Thaw: Defrost the chicken in the refrigerator overnight.
- Reheat: Set the oven to 350°F (176°C). Line the chicken onto a rimmed baking dish, cover with foil, and bake for 15-20 minutes.
- Repurpose: Eat the leftover chicken as is or use it to top pasta or salad the next day.
Frequently Asked Questions
How long to bake chicken thighs?
We bake and broil in this recipe, resulting in about 30 minutes of cooking time. If you choose to bake the chicken at a lower temperature, 350°F (176°C) to 400°F (204°C), leave it in for 30-40 minutes or until the chicken has reached an internal temperature of 165°F (73°C).
Can I grill the chicken thighs instead?
You sure can. In fact, this is a more classic way to prepare chicken salmoriglio.
1. Preheat the grill by setting all burners to high heat for about 10 minutes. Then, cut the ends off of a lemon, and cut it in half. Set it aside.
2. Grate 2 tablespoons of lemon zest into a small bowl and stir in the olive oil, garlic, oregano, salt, and pepper to finish the salmoriglio sauce; stir to combine. Cut the ends of 2 lemons off, and cut them in half. Set lemons aside.
3. Make cuts in the chicken thighs, about 3, and arrange them onto the grill, along with the lemons.
4. Coat the chicken with a layer of salmoriglio sauce using a
pastry brush. Cook for 25 minutes, flipping halfway through. Layer the other side of the thighs with more sauce.
5. Squeeze juice from one of the cooked lemons into the leftover salmoriglio sauce. Stir and pour it over the chicken to serve. Garnish with parsley, and enjoy!
More International Dinner Ideas:
Chicken Salmoriglio
- Small Bowl
- ⅔ cup extra-virgin olive oil
- 5 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- lemon juice, one lemon, plus 1 teaspoon of lemon zest
- 1 lemon, cut in half
- 1 pound chicken thighs, boneless and skinless
- Preheat the oven to 475°F (246°C). Cut the ends off a lemon, then cut it in half and set it aside.
- Grate lemon zest into a small bowl and stir in the olive oil, minced garlic, oregano, salt, and pepper.
- Spread ¼ cup of the salmoriglio sauce evenly into the bottom of a baking dish. Cut slits in the chicken thighs and arrange them over the sauce.
- Spoon more of the salmoriglio sauce over the chicken and set the remaining sauce aside. Nestle the lemon halves into the baking dish, cut-side up, and bake for 20 minutes.
- Set the broiler to high and cook for 5-10 minutes until the chicken reaches 165°F (74°C).
- Remove the baking dish from the oven and carefully take out the cooked lemons. Use tongs to squeeze them over the reserved salmoriglio sauce. Stir to combine and pour it over the chicken to serve.
Sarah
Monday 13th of February 2023
I made this recipe for dinner last night and it was a huge hit with my family! The salmoriglio sauce really brought out the flavor in the chicken thighs and made for a delicious and healthy meal. I will definitely be making this again.