1/2 cup [60 ml] extra-virgin olive oil
3 Tbsp berbere, store-bought or homemade (page 160)
1 Tbsp Soy or Worcestershire sauce
1 tsp cayenne
1 tsp minced garlic
½ tsp fine sea salt
4 large bone-in chicken thighs
1 bunch fresh thyme
2 fresh hot red peppers, such as Fresno or red jalapeños
½ large red onion, sliced 4 garlic cloves, sliced
Chopped fresh parsley, for garnish
In a small bowl, mix the oil with the berbere, cayenne, minced garlic, and sea salt, stirring well to combine thoroughly.
Put the chicken thighs in a shallow bowl and pour the marinade over them, turning to coat all over.
Cover and refrigerate for at least 4 hours or overnight.
When ready to cook, preheat the oven to 425°F 220°C].
Toss the thyme together with the whole peppers, onions, and garlic.
Spread these aromatics in a baking dish large enough to hold the chicken thighs in a single layer.
Roast, basting with the pan juices every 15 minutes or so, for 40 minutes, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F [75°C] and the skin is browned and crisp.
Garnish with the chopped parsley and serve with some of the pan juices spooned over all.