A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
|
|
|
Directions: A pestle is perfect for pounding garlic, salt, and olive oil to a creamy paste.
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°F 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. Bake until the skin is golden and the juices are clear, 45 min. 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.
In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. I like to garnish each plate of chicken with a spoonful of romesco sauce.
| Ingredients:
2 large to 4 tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dr
2 large lemons, each cut into six 1/4-inch; rounds
1 Bunch(s) fresh rosemary, snipped into twelve 2-inch pieces
1 Bunch(s) fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves freshly ground black pepper |
|
|
|
Check some related to Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme videos
Similar recipes:
|
Quick fix chicken Mix first 3 ingredients in bowl.
Brush each piece of chicken with sauce. Arrange chicken in 3 1/2 quart (3.5L) slow cooker. c...
Chicken tarragon Brown chicken on both sides in hot oil in large skillet. Move
chicken to side of skillet.
Add mushrooms and onion; cook and ...
Kikue's chicken hekka Chop chicken into bite-size pieces. You may bone chicken if you
prefer. Melt margarine in wok or iron skillet. Add crush...
Paul prudhomme's chicken Combine salt, dillweed, basil, and both peppers in a small bowl. Sprinkle all
surfaces of chicken evenly with 2 tablespoo...
Coca cola chicken wings Put wings in baking dish. Mix ingredients and pour over them. Bake
in a 325oF oven until done, approximately 1 hour.
Submi
...
Spicy chicken stir-fry In a bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. C...
Stuffed baked potatoes ii 1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
2. Cut a thin slice from the top of each pota...
Fettucini clams sage & apple smoked bacon Render bacon slowly until crispy. Remove bacon and pour off 1/2 the fat. Add clams, sage and shallots. Saute until shallots...
Rosemary chicken wings Source: MAINPOUL.ZIP
Preheat oven to 425 degrees. In a small saucepan, heat oil and butter
over medium heat. Add shal...
Braised chicken Thoroughly clean the chicken inside and out with damp paper towels.
Put the oil in a large wok or Dutch oven, add the sug...
Jamaican ribs or chicken PEPPERS: You can control the heat with the type of peppers you use. Between the marinade and the cooking, a lot of the heat w...
Orange 'n chicken breasts Start fire in grill, placing rack 4 inches above coals (see note).
Melt butter over medium heat in a 1-quart saucepan; ad...
Asparagus & chicken pasta Cook pasta in a large pot of salted boiling water until ad dente, about 8
min. Meanwhile, snap off and discard woody en...
Chicken with horseradish cream To make sauce, combine whipping cream, mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, seasoned salt and...
Baked carrot loaf Preheat oven to 350F .
Use some of the butter for the bread crumbs. Add remaining butter to other
ingredients. Mix well and...
Orange-cashew chicken salad Peel and separate orange into sections; cut each section in half. In
large bowl, combine orange, chicken, pea pods, red pepp...
Annie mae jones' old-fashioned chicken gravy 1. Pour the frying fat from the pan, replace it with the butter, melt, then
stir in the flour. When bubbly, stir in the s...
Baked onion rings Slice the onions about 1/4-inch thick, separate them into rings
and soak in a small bowl of cold, salted water for about ...
"day at the beach" chicken (from the Kitchen of Doom)
Mix the dressing and the Dale's, and let the mix chill in the fridge while
you skin the...
Bill clinton's chicken enchiladas Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop
chilies, then saute with minced garlic in oil. Drain and b...
Whole roasted chicken stuffed with dirty rice Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons olive oil and season with Emeril's Essence. In a...
Grilled lemon chicken skewers Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cove...
Southwestern chicken & rice Bring cooked chicken, salsa, taco seasoning, and water to boil in large skillet. Simmer for ten minutes. Return to boil. Stir...
Lemon sour cream pound cake Preheat oven to 325F. Grease 16-cup tube pan. Dust pan with cake flour;
tap out excess flour.
Sift flour, baking soda and sal...
Broiled chicken with mango butter Combine butter with mango chutney, lime juice and cayenne pepper, blending
well. Shape into a roll, wrap in foil or wax p...
Chopped chicken livers Preheat oven to 375 deg. Wash and drain the chicken livers. Remove all fat
and any discolored spots. If you find one with a...
Helen taft's turkey or chicken croquettes Combine the chopped turkey or chicken with the onion and seasonings. Melt
the butter, stir in the flour, and add this to the ...
Chicken in red wine Preheat oven to 350. Place chicken in casserole, top with onions and
mushrooms. Combine remaining ingredients, pour over...
Lemon butter cookies Beat the sugars, butter and oil in a large bowl until light and
fluffy. Add the lemon peel, lemon juice and egg and blend we...
Jerk chicken In large glass or ceramic bowl combine allspice, thyme, cayenne
pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic po...
Broiled herb butter chicken Preheat oven to broil. Combine ingredients and drop a spoonful on each breast. Broil while turning frequently. Coat with rema...
Rosemary citrus grilled swordfish Steep garlic in the vegetable oil by adding both at room temperature to a
saute pan. Bring to a boil, then remove from the he...
Achiote chicken and cilantro dumplings Season chicken with salt and pepper. Place in medium bowl. Puree Achiote
paste with orange juice in blender. Add to chick...
Old-fashioned chicken pot pie Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring con...
Rosemary lamb chops with breadcrumbs Whisk oil, 1 T lemon juice, garlic, mustard, rosemary in glass baking dish
to blend. Sprinkle lamb with salt and pepper. A...
Smoked chicken club sandwich (mf) processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and
garlic; season to taste with salt and pepper...
Barbecue sauce for chicken 1. Melt butter.
2. Add everything but the lemon juice and bring to a boil.
3. Remove from heat and add lemon juice.
4. You ca...
Autumn chicken & dumplings 1. In large plastic or paper bag, coat chicken with flour in 2
batches, shaking off excess. Place in single layer on wax pape...
Baked beef and rice Saute ground beef, rice, and onion in bacon drippings. Pour off drippings.
Add remaining ingredients except cheese; mix...
Chicken and dumplings Place chickens in large saucepan, cover with water and bring to boil.
Simmer until chickens are tender. Remove chickens f...
|
Loading...
|
|
::