Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme Recipe
Yield: 6Recipe by luhu.jp
Ingredients:
2 large: cloves garlic,
coarse salt or sea salt,
3: to 4 tbs. extra-virgin olive oil,
12: chicken thighs, trimmed of fat, rinsed, and, patted dr
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
12: sage leaves,
freshly ground black pepper,
Directions:
A pestle is perfect for pounding garlic, salt, and olive oil to
a creamy paste.
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 allioli is thick, creamy, and emulsified. Put the chicken in
a bowl. Rub the allioli all over, including under the skin. Cover and
refrigerate at least 2 hours or overnight.
Heat the oven to 425
F 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 (9x13x2 inches is good). Top each slice with a piece of
rosemary and thyme and a sage leaf. Set the chicken thighs, skin side
up, on top; sprinkle them generously with salt and pepper. Bake until the
skin is golden and the juices are clear, 45 min. to 1 hour.
Sometimes the lemons and chicken produce a lot of juices, in which case
you can make a delicious pan sauce. Transfer the chicken (keeping the
herbs and lemon slices underneath) to a plate and cover loosely with
foil. Tilt the pan to pool the juices in one corner. Spoon off the fat
that rises to the top. Set the pan over medium heat (if the pan isnt
flameproof, pour the juices into a small skillet) and scrape up any
stuck-on juices. Let the juices boil and reduce so they thicken to a saucy
consistency. Drizzle the sauce around, not on, the chicken to maintain the
crisp skin.
In addition to the lemon and fresh herbs, the chicken thighs are
flavored with an emulsified mash of garlic, salt, and olive oil, called
allioli. I like to garnish each plate of chicken with a spoonful of romesco
sauce.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
a creamy paste.
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 allioli is thick, creamy, and emulsified. Put the chicken in
a bowl. Rub the allioli all over, including under the skin. Cover and
refrigerate at least 2 hours or overnight.
Heat the oven to 425
F 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 (9x13x2 inches is good). Top each slice with a piece of
rosemary and thyme and a sage leaf. Set the chicken thighs, skin side
up, on top; sprinkle them generously with salt and pepper. Bake until the
skin is golden and the juices are clear, 45 min. to 1 hour.
Sometimes the lemons and chicken produce a lot of juices, in which case
you can make a delicious pan sauce. Transfer the chicken (keeping the
herbs and lemon slices underneath) to a plate and cover loosely with
foil. Tilt the pan to pool the juices in one corner. Spoon off the fat
that rises to the top. Set the pan over medium heat (if the pan isnt
flameproof, pour the juices into a small skillet) and scrape up any
stuck-on juices. Let the juices boil and reduce so they thicken to a saucy
consistency. Drizzle the sauce around, not on, the chicken to maintain the
crisp skin.
In addition to the lemon and fresh herbs, the chicken thighs are
flavored with an emulsified mash of garlic, salt, and olive oil, called
allioli. I like to garnish each plate of chicken with a spoonful of romesco
sauce.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
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Spanish