Herbed Chicken Thighs

Herbed Chicken Thighs
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Recipe type: Entree
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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
  1. Preheat oven to broil
  2. Thoroughly pat dry chicken thighs
  3. Season with freshly ground black pepper
  4. Combine all remaining ingredients in mini prep food processor and whiz to combine into a paste
  5. Spread paste all over chicken thighs and set on wire rack
  6. Cook until internal temp reaches 160F, roughly twenty minutes, flipping at least once half way through
  7. Remove from oven and tent with foil for ten minutes
  8. Meanwhile, steam, then drain your favorite green veggies
  9. Serve chicken on bed of greens