Chicken Thighs Baked with Lemon, Sage, Rosemary and Thyme

Makes 6 thighs

Adria Funkhouser

Chicken Thighs

ingredients

(2) large cloves of garlic
Kosher salt or sea salt
(3-4) t extra-virgin olive oil
(12) bone-in, skin on chicken thighs, trimmed of excess fat, rinsed, and patted dry
(2) large lemons, each cut into 6 1/4-inch rounds
(12) pieces fresh rosemary sprigs, each 2 inches long
(12) pieces fresh thyme sprigs, each 2 inches long
(12) fresh sage leaves
Freshly ground black pepper

1
Preheat oven to 425 degrees
2
Using a mortar and pestle mash the garlic with a large pinch of salt to create a course paste. Add the olive oil very slowly in drops while grinding the mixture. Continue until the mixture is emulsified.
3
Put the chicken in a bowl. Rub the garlic paste all over the chicken, including under the skin. Cover and refrigerate for at least two hours or over night.
4
Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. (9“x13” is good.)
5
Top each slice with a piece of rosemary, thyme, and a sage leaf.
6
Set the chicken thighs, skin side up, on top. Sprinkle generously with salt and pepper.
7
Bake until the chicken’s skin is golden and the juices run clear when the chicken is pierced. (45 minutes- an hour.)