Cassie’s Ruminations

Lemon Herb Chicken Thighs

This recipe is inspired by one from Fine Cooking, which is one of my favorite food magazines. They always have good recipes, tested well, explained clearly without being painfully long, and generally with easy to find ingredients. They have recipes for beginners and recipes to challenge experienced cooks as well. A very well rounded magazine! This recipe was a real winner. The garlic infused the meat with just the right intensity, as did the bed of lemon and herbs. We’ll be repeating this! I served this with some roasted baby beets and a tossed green salad.

Lemon Herb Chicken Thighs
Serves 2

1 large clove garlic
Kosher salt
2 tsp extra virgin olive oil
4 chicken thighs
1 large lemon, cut into four 1/4-inch rounds
4 small sprigs fresh rosemary
4 small sprigs fresh thyme
4 sage leaves
Kosher salt and freshly ground black pepper

Place the garlic and a large pinch of salt into a mortar. Squish using the pestle to make a coarse paste. Add the olive oil drips at a time and continue to grind to form a thick paste, called an allioli. Rub the allioli under the skin of the chicken thighs. Cover and refrigerate for at least 2 hours and up to 24.

Preheat the oven to 425 degrees F.

Spray an 8 inch by 8 inch baking pan with non-stick spray and layer the lemon slices in the bottom. Place the herbs evenly in each quarter of the pan and place a chicken thigh, skin side up, on top of the herb pile. Pat dry if necessary. Season generously with salt and pepper.

Bake for 45 minutes – 1 hour, or until the chicken thighs are cooked through (internal temperature of 165 degrees F).

Remove the chicken complete with the lemon and herb stacks to a plate and cover. Let rest for 5-10 minutes.

While the chicken rests, tilt the juices and any bits that stuck to the pan into a small skillet and bring them to a boil Reduce to a sauce-like consistency and drizzle around the bottom of the chicken, leaving the nice crispy skin dry.