Description
Cacio e Pepe Chicken Thighs offer a rich and creamy Italian-inspired dish featuring tender roasted chicken thighs seasoned with traditional cacio e pepe flavors—pecorino Romano cheese, black pepper, and hints of garlic and marjoram—finished with a luscious, cheesy cream sauce and brightened with fresh lemon juice and basil garnish. This recipe melds classic pasta flavors with hearty roasted chicken for an elevated, comforting meal perfect for dinner.
Ingredients
Units
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Cacio e Pepe Chicken
- 8 chicken thighs
- Olive oil
- Flaky kosher salt
- Black pepper
- 2 teaspoons dried marjoram
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 cup finely shredded pecorino-romano cheese (shredded by hand)
Cacio e Pepe Sauce
- 1 tablespoon rendered chicken juices (optional)
- 1 cup heavy cream
- 2 teaspoons black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon granulated garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried marjoram
- 2 teaspoons fresh lemon juice
- 1/2 cup finely shredded pecorino-romano cheese (shredded by hand)
- Flaky kosher salt, to taste
Garnish
- Fresh basil
- Extra pecorino cheese
Instructions
- Prepare the chicken seasoning: Line a baking sheet with heavy-duty foil and trim excess fat from the chicken thighs. Season the meat side generously with flaky kosher salt and black pepper, then evenly sprinkle dried marjoram, granulated garlic, and granulated onion. Drizzle olive oil over and massage the spices into the meat. Let the thighs sit for 20-30 minutes to absorb the flavors. Meanwhile, preheat the oven to 415°F.
- Roast the chicken: Flip the chicken thighs skin-side up and pat the skin dry with a paper towel. Coat the skin with olive oil and season with flaky kosher salt and generous black pepper. Place the thighs on the baking sheet and roast in the oven for 45 minutes until the skin turns golden brown.
- Add cheese and continue roasting: Remove the chicken from the oven and sprinkle each thigh with your desired amount of finely shredded pecorino romano cheese. Return the chicken to the oven and roast for an additional 10-12 minutes to melt the cheese and finish cooking.
- Rest the chicken: Take the chicken out of the oven and let it rest while you prepare the sauce, allowing juices to redistribute and the meat to become tender.
- Make the cacio e pepe sauce: In a large skillet, combine 1 tablespoon of rendered chicken juices (if available), heavy cream, black pepper, freshly grated nutmeg, granulated garlic, dried parsley, and dried marjoram. Bring the mixture to a simmer over medium-high heat, stirring frequently. Let the cream thicken for about 3 to 5 minutes.
- Finish the sauce: Turn off the heat and stir in fresh lemon juice and 1/2 cup of finely shredded pecorino romano cheese until thoroughly combined. Taste and season with flaky kosher salt as needed. Add additional black pepper if desired.
- Serve: Place the rested chicken thighs on top of the warm sauce in the skillet or serve separately. Garnish with fresh basil leaves and extra pecorino cheese for an elegant finish.
Notes
- You can substitute dried marjoram with dried oregano, herbs de Provence, or Italian seasoning based on your preference.
- Rendered chicken juices are optional but add depth to the sauce; if unavailable, you may use a bit of olive oil or butter instead.
- For a crisper skin, ensure the skin is patted thoroughly dry before roasting.
- Shred pecorino romano cheese by hand for best texture and melting properties.
