Herb-Roasted Chicken Thighs with Lemon Pan Sauce

Name: Herb-Roasted Chicken Thighs with Lemon Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken thighs; 3 tbsp olive oil; 2 tbsp fresh rosemary; 1 tbsp fresh thyme; 1 lemon; 1/2 cup chicken stock; 2 cloves garlic; 1 tsp sea salt; 1/2 tsp black pepper

Chicken thighs cooked to golden perfection with rosemary and thyme, finished with a bright lemon sauce.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
3 tbsp olive oil
2 tbsp fresh rosemary
1 tbsp fresh thyme
1 lemon
1/2 cup chicken stock
2 cloves garlic
1 tsp sea salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs chicken thighs dry with paper towels. Season with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: In a large bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Add chicken thighs, coating evenly, and arrange in a single layer in a roasting pan.
Step 3: Roast for 25 minutes until golden and cooked through. Remove pan from oven, squeeze juice from 1 lemon over chicken, and set aside.
Step 4: In the same roasting pan, add 2 minced garlic cloves and cook over medium heat for 1 minute. Pour in 1/2 cup chicken stock, scraping browned bits from pan. Simmer for 3 minutes until slightly reduced, then stir in remaining lemon juice.