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This recipe is one of my family’s absolute favorite dinners: tender, fall-off-the-bone, juicy chicken thighs coated in a crispy matzah crust and marinated in tangy lemon vinaigrette. For those who don’t already know, matzah is a staple of Jewish cooking. This flat cracker is traditionally used during the Passover holiday, but you can enjoy it at any time of the year, regardless of your religious affiliation.
This dish calls for a little extra time and effort, but the ingredients are simple and the result is more than worth it.
4 lbs skin-on, bone-in chicken thighs (about 12 thighs)
¾ cup lemon juice
¾ cup Greek vinaigrette
3 sheets matzah, crushed
1½ Tbsp. crushed garlic
Preheat the oven to 375 degrees F. Remove the skin and most of the fat from the chicken thighs. Arrange thighs side by side in a 13 x 9 inch baking pan.
In a bowl, whisk together crushed garlic, lemon juice, and vinaigrette. Pour sauce over the thighs—they should be mostly covered.
Bake thighs for about 45 minutes at 375. At this point, cover the thighs with the crushed matzah pieces. Baste thighs with surrounding juice to wet down the matzah and form a crust.
Continue to bake for 30 minutes, basting every 10 minutes and adding matzah as needed.
Set oven to broil, and cook for about 20 more minutes, basting often, until nicely browned.
Serve over pasta or rice.
(Photo Source: Emma Waugh)