Californian Herb-Roasted Chicken with Lemon-Dill Sauce

Name: Californian Herb-Roasted Chicken with Lemon-Dill Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 (bone-in, skin-on) chicken thighs; 1 tbsp, chopped rosemary; 1 tbsp, chopped thyme; 3 tbsp lemon juice; 2 tbsp, chopped dill; 3 cloves, minced garlic; 2 tbsp olive oil; 1/2 cup chicken broth; 1 tsp salt; 1/2 tsp black pepper

Juicy chicken thighs roasted with rosemary and thyme, served with a bright lemon-dill sauce.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

8 (bone-in, skin-on) chicken thighs
1 tbsp, chopped rosemary
1 tbsp, chopped thyme
3 tbsp lemon juice
2 tbsp, chopped dill
3 cloves, minced garlic
2 tbsp olive oil
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F (190°C). Pat chicken thighs dry, then rub with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Place skin-side up in a roasting pan.
Step 2: Roast chicken for 40 minutes until golden and internal temperature reaches 165°F (74°C). Remove from oven and tent loosely with foil.
Step 3: While chicken rests, whisk 3 tbsp lemon juice, 2 tbsp chopped dill, 3 minced garlic cloves, and 1/2 cup chicken broth in a small saucepan. Simmer for 5 minutes until slightly thickened, then pour over chicken before serving.