Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme
In addition to the lemon and fresh herbs, the chicken thighs are <g class="gr_ gr_52 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="52" data-gr-id="52">flavored</g> with an emulsified mash of garlic, salt, and olive oil, called <g class="gr_ gr_49 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="49" data-gr-id="49">allioli</g>. I like to garnish each plate of chicken with a spoonful of romesco sauce.
Author: Bill Devin - Fine Cooking
Serves: 6 Servings
- 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 ¼-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
- 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
allioliis thick, creamy, and emulsified.
- Put the chicken in a bowl.
- Rub the
allioliall 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.
Calories: 380 Fat: 26g Saturated fat: 6g Carbohydrates: 5g Fiber: 2g Protein: 32g Cholesterol: 430