The Briny Lemon: Roasted Garlic and Herb Chicken Thighs

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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, September 17, 2014

Roasted Garlic and Herb Chicken Thighs

Fresh herbs usually should be added toward the end of cooking time to make the best of their flavors and nutrition. But they also work well as a marinating rub that gets “baked on” in the oven during roasting. Their savory, herbal addition—combined with garlic, a little Dijon, and olive oil—turns ordinary chicken thighs into a very flavorful, inviting dinner.

It's simple and easy, but the taste says otherwise.

Garlic and Herbs

Serves 4

Ingredients

1/4 cup olive oil
2 garlic cloves, finely chopped
2 tbsp chopped chives
2 tbsp chopped flat-leaf parsley
2 tbsp chopped sage
1 tsp Dijon mustard
sea salt
freshly ground black pepper
8 small bone-in chicken thighs (about 3 lbs total), skin removed

Preparation

Preheat the oven to 400° F. Line a shallow baking pan with parchment paper.
Combine the first 6 ingredients (through mustard) in a bowl and season with salt and pepper. Rub the garlic-herb mixture all over the chicken thighs. Let stand 10 minutes.
Place the chicken on the prepared pan meaty-side down and roast 20 minutes. Turn meaty-side up and roast until golden and cooked through, 15-20 minutes longer, depending on size.