Ingredients
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Ingredients
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20 ounces Skinless chicken thighs (boneless)
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1 TBSP Garlic (minced)
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3 tsp Salt
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3 TBSP Olive Oil
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3 pieces Lemon (large)
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2 TBSP Fresh Thyme
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1 1/2 tsp Dried Rosemary
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1 1/2 tsp Dried ground sage
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1/2 tsp Ground black pepper
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Directions
Steps
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1
Done
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In a mortar, add your garlic and 2 tsp. kosher salt |
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2
Done
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Grind the garlic and salt together with a pestle, creating a paste. |
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3
Done
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Slowly add your oil, grinding and mixing the paste into an allioli. |
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4
Done
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Once the alloli is finished, dry your chicken off and put it into a bag with the allioli. Coat the chicken well. |
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5
Done
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Marinate the chicken for anywhere from 2-10 hours. |
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6
Done
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Preheat your oven to 425F. |
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7
Done
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Slice 2 lemons thin and arrange the slices on the bottom of a baking pan. |
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8
Done
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Lay your chicken on top of the lemons. |
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9
Done
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Remove the thyme leaves from the stem and add your thyme, rosemary, sage, pepper, and remaining salt to the chicken. |
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10
Done
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Bake for 25-30 minutes, or until the juices run clear. |
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11
Done
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Remove the chicken from the pan and add all the pan drippings to a saucepan. |
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12
Done
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Bring the sauce to a boil while stirring well. |
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13
Done
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Turn the heat down to medium-low while continuing to stir the sauce. Let it reduce. |
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14
Done
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Spoon the sauce over the chicken, enjoy! |
