| Herbed Chicken Thighs |
Recipe type: Entree
Author:
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 2 -3
Who ever said we should only eat white meat chicken? Go dark every now and then and implement nose to tail…or beak!
Ingredients
- 2 pounds chicken thighs, bone in, skin on, from free range hen
- Freshly ground black pepper, to taste
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1/2 small lemon, juiced
- 2 cloves garlic, smashed
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to broil
- Thoroughly pat dry chicken thighs
- Season with freshly ground black pepper
- Combine all remaining ingredients in mini prep food processor and whiz to combine into a paste
- Spread paste all over chicken thighs and set on wire rack
- Cook until internal temp reaches 160F, roughly twenty minutes, flipping at least once half way through
- Remove from oven and tent with foil for ten minutes
- Meanwhile, steam, then drain your favorite green veggies
- Serve chicken on bed of greens