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Ingredients

• About 1/3 cup EVOO, plus more for drizzling
• 3 cloves garlic, 1 halved
• A generous handful of flat-leaf parsley, finely chopped
• 2 sprigs fresh oregano, finely chopped, or 1 teaspoon dried (1/3 palmful)
• 2 tablespoons smoked sweet paprika (a couple of palmfuls)
• A few dashes hot sauce, such as Tabasco
• Sea salt and pepper
• 8 pieces skinless, boneless chicken thighs or 4 breasts, lightly pounded
• 1/2 lemon
• 4 ripe tomatoes, halved
• 1 loaf crusty bread, such as baguette, split and cut into portions
• Optional garnishes: giardiniera (pickled vegetables), spanish pimiento-stuffed olives, sliced manchego cheese

Description

Rachael Ray Magazine