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Recipe

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

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Scott Phillips

Servings: six.

In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. I like to garnish each plate of chicken with a spoonful of romesco sauce.

Ingredients

  • 2 large cloves garlic
  • Coarse salt or sea salt
  • 3 to 4 Tbs. extra-virgin olive oil
  • 12 chicken thighs, trimmed of fat, rinsed, and patted dry
  • 2 large lemons, each cut into six 1/4-inch rounds
  • 1 bunch fresh rosemary, snipped into twelve 2-inch pieces
  • 1 bunch fresh thyme, snipped into twelve 2-inch pieces
  • 12 sage leaves
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 240
      Fat (g): 26
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 115
      Sodium (mg): 430
      Carbohydrates (g): 5
      Fiber (g): 2
      Protein (g): 32

Preparation

  • Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
  • Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minutes to 1 hour.
  • Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn’t flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

Reviews

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Reviews

  • JTAJA | 03/11/2017

    We made your recipe this evening and it was spectacular the only thing we didn't have was the sage. It was a 10 thank you. John Antolino & Family !!!

  • L4 | 01/18/2016

    This is a very good recipe. The chicken was very juicy,tasty and crispy. I read below about slicing the lemons thin. I definitely recommend doing that. I took the juice and boiled it down like it suggested to make a sauce. This gave the lemon an over powering taste. We put the sauce on the side and dipped the chicken but it was still a bit much. I WILL make this recipe again. I will be more cautious with the lemon.

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