CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY AND THYME

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY AND THYME image

Yield 12 pieces

Number Of Ingredients 7

2 large cloves of garlic
kosher salt
3-4 Tbl e.v. olive oil
12 chicken thighs, trimmed of excess fat and skin
2 large lemons, sliced into 6, 1/4 inch rounds each
12 pieces of rosemary,thyme sprigs and sage leaves
Fresh ground pepper

Steps:

Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste. Add the oil very slowly until the mixture is thick and creamy. Put the chicken in a bowl. Rub the paste all over the chicken, including under the skin. Cover and refrigerate overnight. Preheat oven to 425 degrees. Arrange lemon slices on a sheet pan. Top with the herbs on each slice and top with a thigh. Salt and pepper the chicken. Bake about 45 minutes. Serve with the lemon and herbs intact. A sauce can be made with the pan juices.