I’ve made this 2 different times. The first time as written, and obviously it was good enough to make again.
The second time, due to timing of a side dish, I needed to have the chicken ready for the oven about 30 minutes before it went in. I left it in the bowl, tossed with the olive oil, spices and onion for 30 minutes, and then cooked it. It was REALLY good that way. Chicken so tender, onions softer, and both had a warmer, richer flavor. So, while you don’t have to marinate this, if you have the time, I suggest you do.
