1.5 kg chicken thighs, giblets removed
20g fresh ginger, peeled and chopped into small pieces
2 large cloves of garlic, peeled and minced
1 lemon
1 sprig of fresh parsley, washed and drained
1 tablespoon red pepper paste
1/2 lemon, juiced
3 tablespoons olive oil
Salt and black pepper to taste
1.5 kg chicken thighs, giblets removed
20g fresh ginger, peeled and chopped into small pieces
2 large cloves of garlic, peeled and minced
1 lemon
1 sprig of fresh parsley, washed and drained
1 tablespoon red pepper paste
1/2 lemon, juiced
3 tablespoons olive oil
Salt and black pepper to taste
Remove the skin from the chicken thighs, leaving a small amount on the wings and back
Mash the ginger with an onion press - the softer part and the juice will pass through, while the fibers remain in the press
Combine the ginger with the garlic, lemon juice, 2 tablespoons of olive oil, red pepper paste, salt, and black pepper to taste
Rub this mixture all over the chicken thighs
Soak the lemon in boiling water for 3 minutes, then place it whole inside one of the chicken thighs, along with half of the parsley sprig and the giblets
Place the chicken thighs in a roasting pan or Dutch oven with a lid that can go into the oven
Drizzle with the remaining tablespoon of olive oil
Top with the rest of the parsley sprig and put it in the preheated oven at 180°C for 1 hour and 15 minutes
When there are 10 minutes left, baste the chicken with its cooking juices and let it finish roasting without a lid.
