Lemon Herb Chicken Thighs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425 F. Chop up fresh 1 Rosemary Sprig, 1 Thyme Sprig, and 3 Garlic Cloves and place in small bowl. Add lemon zest, Garlic and Onion Powder, Paprika, Black Pepper, Brown Sugar, and Salt.

Step 2

2. Clean chicken thighs and pat dry. Drizzle olive oil and season generously with your mix. Add the juice of half a lemon. Flip the chicken and repeat the same steps. Rub it into the meat, on the skin, and under the skin.

Step 3

3. Heat a pan to medium, and add butter and olive oil. Brown the chicken on both sides. Remove the chicken and place it in an oven safe dish.

Step 4

4. Add sliced onion, remaining garlic cloves, lemon skin, remaining rosemary and thyme, 1 cup of water, a few tablespoons of extra butter, and one chicken bouillon cube to the same pan. Reduce the heat to low, and allow the ingredients to simmer on low for a few minutes. Taste your sauce and make sure it is well flavored. Pour it over the chicken.

Step 5

5. Cover the chicken and place it in an oven heated to 425. Bake for an hour, and baste the chicken in the sauce every 15-20 minutes.

Step 6

6. Once the chicken was cooked through (and technically ready), I cut the heat up to 450, drained the sauce out, and blackened the chicken a bit for about 15 minutes. Then, once it was nicely charred, I poured the sauce back on top.

Step 7

7. Serve chicken with extra sauce drizzled on top.

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