Total Time
Prep 15 mins
Cook 45 mins

The original recipe called for breasts, but we prefer boneless thighs. Cooking time does not include marinating time.

Ingredients Nutrition


  1. Coat a 9 x 13-inch roasting pan with nonstick cooking spray.
  2. Combine all the ingredients for the marinade (pepper through white wine) and mix thoroughly.
  3. Place 1/3 of the marinade in prepared roasting pan. Add the chicken on top of the marinade then cover with the remaining marinade mixture.
  4. Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better).
  5. Preheat oven to 350°F.
  6. Uncover the pan and transfer to oven.
  7. Bake 45 minutes, turning occasionally to brown the chicken all over.
  8. Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives.
  9. Serve with hot, cooked rice or cooked couscous.


Most Helpful

This was very good, but much better reheated. I'm not sure whether it's a question of my needing to marinade it longer (mine had about 4 hours) or what. But it definitely improved the second day. Served it with a vinegar-based cabbage slaw and whole-wheat couscous.

l'ecole August 09, 2015

There is a wonderful amount of great flavor here. I made one change, I replaced the wine with chicken broth which worked well for me. The chicken was tender, moist and delicious. I served it with lemon saffron rice and cumin roasted carrots for a company worthy dinner. Made for NA/ME forum's Visit To Tunisia 10/13. Thanks Mike :D

Annacia October 04, 2013

Full of flavor and easy! I did have to dilute the marinade for my 90 year old dad. He thought it was too spicy when he tasted it. So, I started over and just used a 1/8 tsp of the cayenne (or less) and added honey and a couple of tablespoons of melted butter to further cut the heat. I marinated the thighs all day, baked them about 50 minutes, and yummy they were so flavorful. I served the thighs with these condiments: sliced green olives, raisins (plumped in hot water), toasted slivered almonds, parsley, and lemon zest. I also served lemon wedges to squeeze too. My sides were whole wheat couscous, sauteed kale, corn on the cob, and a green salad. Everyone in the family including my dad gave this a five star rating! PS: For those of us who like spicy, I put cayenne on the table to add as desired! I will be making this again!

virginiabeachkb July 06, 2013

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