12cleaned and trimmed chicken thighs (skin on, bone in)
1/2teaspoon coarse salt
Freshly ground black pepper
1/2cup extra-virgin olive oil
1 1/2cups fresh lemon juice (about 12 lemons)
2tablespoons red wine vinegar
8garlic cloves, minced
1teaspoon red pepper flakes
2tablespoons dried oregano
1/4cup chopped parsley (optional)
1baguette, sliced into 1-inch rounds
Preheat oven to 425F.
Rinse chicken thighs and pat dry. Sprinkle with salt and pepper. Place skin side up in a large baking dish or sheet pan.
Whisk olive oil slowly into lemon juice, creating an emulsion. Add vinegar, garlic, red pepper and oregano; whisk well.
Bake chicken 35 minutes. Remove from oven. Remove chicken to a platter and drain liquid from pan. Return chicken to pan and pour lemon sauce over top. Return to oven and bake 15 minutes. Serve chicken with sauce and bread on the side for dipping.