Chicken thighs baked with lemon, sage, rosemary and thyme (recipe)
| Chicken thighs baked with lemon, sage, rosemary and thyme (recipe) | |
|---|---|
| Name | Chicken thighs baked with lemon, sage, rosemary & thyme |
| Ingredients | Garlic • Coarse salt • Sea salt • Extra virgin olive oil • Chicken thighs • Lemons • Fresh rosemary • Fresh thyme • Sage leaves • Black pepper |
| Cooktime (in hours) | 0.75 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 1.083333333 |
| Keto friendliness | Keto friendly |
| Calories | 465 |
| Fat | 35.5 |
| Protein | 33 |
| Carbohydrate | 4.2 |
| Fiber | 1.7 |
| Net carbohydrates | 2.5 |
| Sugar | 0 |
| Saturated fat | 9.2 |
| Cholesterol (mg) | 157.9 |
| Sodium | 144.3 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chicken thighs baked with lemon, sage, rosemary and thyme (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Chicken thighs baked with lemon, sage, rosemary and thyme (recipe) details
Recipe instructions
- Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
- Heat the oven to 425 8F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bakeuntil the skin is golden and the juices are clear, 45 minute to 1 hour.
- Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin
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Food tags
Chicken, Poultry, Meat, Spanish, European, Lactose Free, Kosher, Free Of..., Weeknight, Beginner Cook,, Easy, Inexpensive
Chicken thighs baked with lemon, sage, rosemary and thyme (recipe) details
Time:
Prep Time in Hours and Mins:1H5M
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Contributors: Prab R. Tumpati, MD
