Lunch: Roast Chicken Thighs with Red-Wine Vinaigrette

Recipe by Scott Hocker These simple roasted chicken thighs are a great opportunity to use any leftover red wine from a recently opened bottle.

Ingredients

4 large bone-in chicken thighs, with skin (about 2 pounds)
Salt
Freshly ground pepper
1/4 cup red wine
1 thyme sprig
1/4 cup plus 1 tablespoon extra-virgin olive oil

Instructions

Preheat the oven to 450 °.
Season the chicken thighs liberally on all sides with salt and pepper. Rub the chicken with 1 tablespoon of the oil. Roast in the oven, skin-side up, until the chicken is cooked through, about 30 minutes.
Meanwhile, to a small saucepan, add the red wine and thyme sprig. Bring to a boil, then simmer until the red wine has reduced by half, about 5 minutes. Transfer to a small bowl and whisk in the remaining 1/4 cup of olive oil. Serve on the side with the roasted chicken thighs.

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