Chicken is low in fat, low in cholesterol and contains all the essential amino acids.
Chicken Thighs Baked with Lemon, Garlic, Rosemary & Thyme
Type: Bake
Cut: Thigh
Syle: Western
Ingredients
4 large cloves garlic
Coarse salt or sea salt
3 to 4 tablespoons 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
Freshly ground black pepper
Instructions
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste. Add the oil very slowly in drops while grinding the paste, continuing until thick and creamy. Rub garlic mix over chicken pieces, including under the skin. Cover and refrigerate at least 2 hours or overnight.
Heat the oven to 220°C 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. Top each slice with a piece of rosemary and thyme. Set the chicken thighs, skin side up. Sprinkle salt and pepper generously over chicken pieces and bake for 45 minutes to 1 hour until the skin is golden and the juices run clear.
Transfer chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil.
Spoon fat from the baking dish and gently simmer juices until slightly thickened. Drizzle the sauce around, not on the chicken to maintain the crisp skin.
Serves 6