The lemony notes that set it apart are exactly why Place des Épices’ organic Brazil black peppercorn belongs on these roast thighs, where its hot, assertive bite meets lemon zest, garlic and crackling skin.
Serves 4 · 50 min
- Coarsely grind 2 tsp Brazil black peppercorns and mix with the zest of 1 lemon, 2 tbsp olive oil, 2 minced garlic cloves and 1 tsp salt.
- Rub the mixture over 8 bone-in, skin-on chicken thighs and place them skin side up in a baking dish.
- Roast at 425°F (220°C) for 35 to 40 minutes, until the skin is crisp and the chicken reaches 165°F (74°C) inside.
- Squeeze the lemon juice over the top and finish with another turn of the pepper mill.
The star of this recipe: Black Peppercorn Brazil, by Place des Épices.
