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    You are in: Home / Recipes / Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme Recipe
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    Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    blucoat's Note:

    This is a simple and delicious recipe with a crisp skin and a moist, flavourful interior. 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. The recipe is from Fine Cooking (August 1, 2001). The chicken should marinate for at least 2 hours. If you like, you can garnish each plate of chicken with a spoonful of romesco sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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 minute to 1 hour.
    3. 3
      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.

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    Nutritional Facts for Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 465.0
     
    Calories from Fat 319
    68%
    Total Fat 35.5 g
    54%
    Saturated Fat 9.1 g
    45%
    Cholesterol 157.9 mg
    52%
    Sodium 144.2 mg
    6%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 1.7 g
    6%
    Sugars 0.0 g
    0%
    Protein 32.9 g
    65%

    The following items or measurements are not included:

    fresh rosemary

    fresh thyme

    sage leaves

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