Chicken Savoy
Chicken Savoy
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 tablespoon kosher salt, or more, as needed
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 4 fresh oregano sprigs
For the Flavor Paste
- 6 garlic cloves, peeled
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon fresh oregano leaves
- 1/4 cup olive oil
- 1/2 cup Pecorino Romano cheese, freshly grated
For the Vinegar Sauce
- 1/4 cup red wine vinegar
- 2 tablespoons unsalted butter
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with kosher salt.
⏱️ 5 min•🌡️ 400
- 2
Heat 1/4 cup olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once shimmering, carefully place the chicken pieces skin-side down in the hot oil. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 10 min
- 3
During the last 2 minutes of searing, add 2 tablespoons unsalted butter and the fresh oregano sprigs to the skillet. Tilt the pan and baste the chicken with the melted butter-oil-herb mixture. Flip the chicken pieces over and sear for another 2-3 minutes on the flesh side.
⏱️ 5 min
- 4
Remove the chicken from the skillet and place it on a wire rack set over a baking sheet. Set aside.
⏱️ 2 min
- 5
In a mortar and pestle, combine the peeled garlic cloves, freshly ground black pepper, dried oregano, and fresh oregano leaves. Pound until a coarse paste forms. Add 1/4 cup olive oil and continue to pound until well combined. Stir in the freshly grated Pecorino Romano cheese.
⏱️ 8 min
- 6
Spread the prepared flavor paste liberally over the seared chicken pieces, ensuring the skin is completely covered.
⏱️ 3 min
- 7
Place the baking sheet with the coated chicken into the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is extra crispy and browned. If desired, you can finish under a broiler for 1-2 minutes for extra crispness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400
- 8
While the chicken is roasting, prepare the vinegar sauce. In a small saucepan, combine the red wine vinegar and 2 tablespoons unsalted butter. Heat over medium-low heat, stirring until the butter is completely melted and incorporated into the vinegar, forming a smooth sauce. Keep warm.
⏱️ 5 min
- 9
Once the chicken is cooked, remove it from the oven. Plate the Chicken Savoy and generously drizzle with the warm vinegar sauce before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Savoy
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 tablespoon kosher salt, or more, as needed
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 4 fresh oregano sprigs
For the Flavor Paste
- 6 garlic cloves, peeled
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon fresh oregano leaves
- 1/4 cup olive oil
- 1/2 cup Pecorino Romano cheese, freshly grated
For the Vinegar Sauce
- 1/4 cup red wine vinegar
- 2 tablespoons unsalted butter
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with kosher salt.
⏱️ 5 min•🌡️ 400 - 2
Heat 1/4 cup olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once shimmering, carefully place the chicken pieces skin-side down in the hot oil. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 10 min - 3
During the last 2 minutes of searing, add 2 tablespoons unsalted butter and the fresh oregano sprigs to the skillet. Tilt the pan and baste the chicken with the melted butter-oil-herb mixture. Flip the chicken pieces over and sear for another 2-3 minutes on the flesh side.
⏱️ 5 min - 4
Remove the chicken from the skillet and place it on a wire rack set over a baking sheet. Set aside.
⏱️ 2 min - 5
In a mortar and pestle, combine the peeled garlic cloves, freshly ground black pepper, dried oregano, and fresh oregano leaves. Pound until a coarse paste forms. Add 1/4 cup olive oil and continue to pound until well combined. Stir in the freshly grated Pecorino Romano cheese.
⏱️ 8 min - 6
Spread the prepared flavor paste liberally over the seared chicken pieces, ensuring the skin is completely covered.
⏱️ 3 min - 7
Place the baking sheet with the coated chicken into the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is extra crispy and browned. If desired, you can finish under a broiler for 1-2 minutes for extra crispness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400 - 8
While the chicken is roasting, prepare the vinegar sauce. In a small saucepan, combine the red wine vinegar and 2 tablespoons unsalted butter. Heat over medium-low heat, stirring until the butter is completely melted and incorporated into the vinegar, forming a smooth sauce. Keep warm.
⏱️ 5 min - 9
Once the chicken is cooked, remove it from the oven. Plate the Chicken Savoy and generously drizzle with the warm vinegar sauce before serving.
⏱️ 2 min