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
Recipe by Paleoista at https://www.paleoista.com/news/herbed-chicken-thighs/