Herbed Chicken Thighs

Herbed Chicken Thighs
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
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!
  • 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
  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