June 11, 2012
Herbed Chicken Thighs
Herbed Chicken Thighs
Author: Nell Stephenson
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2 -3
Many of us have gotten into the habit of eating only chicken breasts from free-range hens. Always a fan of nose-to-tail, I created this simple prep for a tasty and easy dark meat recipe!
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
- ½ 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