Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme
Photo by Scott Phillips

Ingredients

  • 3 to 4 Tbs. extra-virgin olive oil
  • 2 large lemons, each cut into six ¼-inch rounds
  • 1 bunch fresh rosemary, snipped into twelve 2-inch pieces
  • Coarse salt or sea salt
  • 12 chicken thighs, trimmed of fat, rinsed, and patted dry
  • 12 sage leaves
  • Freshly ground black pepper
  • + 2 more ingredients
    • 1 bunch fresh thyme, snipped into twelve 2-inch pieces
    • 2 large cloves garlic

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 all...

View full recipe at Fine Cooking

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