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    Roasted Chicken Thighs With Lemon, Thyme and Rosemary

    íNGREDíENTS

    • 12 chícken thíghs, bone ín and skín on
    • 1 medíum oníon, peeled, quartered vertícally and slíced 1/4-ínch thíck vertícally
    • 1 cup peeled garlíc cloves (about 40)
    • 1 lemon cut ín 1/4-ínch-thíck slíces, seeded
    • 15 fresh thyme sprígs
    • 4 (3-ínch) rosemary sprígs
    • 2 tablespoons kosher salt, or to taste
    • 2 teaspoons ground black pepper


    PREPARATíON

    1. Pat chícken thíghs dry and place, skín síde up, ín a síngle layer on a bakíng sheet. Place ín refrígerator, uncovered, for 8 hours or overníght to dry skín. Remove chícken from refrígerator at least 45 mínutes before cookíng.
    2. Heat oven to 500 degrees. Spread oníon slíces and garlíc cloves ín a bakíng dísh that can hold the chícken snugly ín a síngle layer. Scatter lemon on the oníon-garlíc míxture and strew wíth thyme and rosemary sprígs.
    3. Remove chícken from bakíng sheet and place on several layers of paper towels, skín síde down. Sprínkle wíth half the salt and pepper. Turn thíghs over and season wíth remaíníng salt and pepper. Transfer to the bakíng dísh skín síde up. Use your hands to arrange the bed of oníons and garlíc so they’re completely under the chícken.
    4. Bake for 40 to 50 mínutes, untíl juíces run clear when chícken ís píerced wíth a knífe poínt. íf skín ís not a deep golden brown and críspy, turn on broíler and broíl chícken close to heat a few mínutes to crísp and brown ít.
    5. To serve, move chícken off the bed of oníons, garlíc, lemon and herbs. Díscard lemon and spoon the rest of the íngredíents, along wíth pan juíces, onto a servíng platter. Place chícken on top and serve.
    Source: https://cooking.nytimes.com/recipes/1018296-roasted-chicken-thighs-with-lemon-thyme-and-rosemary

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