Submitted by: Donna Peemoller
Prep Time: 15 Minutes
Cook Time: 0 Seconds
My grandmother's recipe tweaked to make it low fat and healthier
Preheat oven to 350 degrees.
Soak the chopped mint leaves in the 1/2 cup of wine/vinegar and set aside..
Remove skin from chicken thighs. Salt, pepper and sprinkle the thighs with the paprika. OIl a roasting pan with the 2 tbsp. of olive oil. Place the chicken thighs in a single layer in the roasting pan. Sprinkle the garlic slices all around and add the lemon zest. Using a slotted spoon, remove the mint leaves from the wine (save the wine!) and add them to the roasting pan with the chicken. Roast for 45 mintues to an hour or until the thighs are nicely browned. Check the pan during the roasting time to make sure it doesn't dry out. It shouldn't because there is usually enough moisture in the chicken. If the pan is dry add some of the wine/vinegar.
When the chicken is done, remove the thighs to a dish. . Place roasting pan on top of the stove and bring the pan juices to a boil. Stir in the wine or vinegar and continue to simmer until the contents reduces and the alchohol has cooked out, about 10 minutes. Adjust the seasonings to your taste. Place the chicken thighs back into the pan and slosh them around to cover with the sauce. Serve over baked spahetti squash, if desired.