Lemon Herb Roasted Chicken Thighs
Ingredients
For The Marinade
- 1 shallot, roughly chopped
- 4 garlic cloves, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup extra virgin olive oil
- Juice of 2 lemons
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
For the Chicken
- 8 bone in, skin on chicken thighs
- Salt and pepper to taste, to lightly season the chicken
Instructions
- To prepare the marinade, in a food processor or blender combine the shallots, garlic cloves, basil, cilantro, olive oil, lemon juice, apple cider vinegar, salt, pepper, cumin and cayenne pepper. Puree until smooth.
- Pat dry the chicken thighs with paper towels to remove any excess moisture and season the chicken with salt and black pepper.
- Place the chicken in a large resealable bag or non-reactive container and pour the marinade over the chicken. Mix to combine making sure the chicken is coated evenly. Marinate at room temperature for 30 minutes or refrigerated up to 8 hours.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the chicken thighs from the marinade and place them skin side up on a rimmed baking sheet with or without a wire rack, or in a a baking dish.
- Place in the oven and bake for 35 to 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit. To crisp up the skin, broil the chicken for about 2 minutes making sure the chicken is about 6 inches from the heating source.
- Remove chicken from the oven and allow it to rest, tented with aluminum foil for about 10 minutes. Serve.
Notes
- Always use a meat thermometer to make sure your chicken is done and fully cooked. The chicken is done when the internal temperature in the thickest part of the chicken reaches 160º – 165º Fahrenheit.
- Due to carryover cooking, you can remove the chicken from the grill when the chicken’s internal temperature reaches 160º F, the temperature will rise to 165ºF while the chicken rests.
- For extra crispy skin, you can broil the chicken for about 2-3 minutes.
- Leftover baked chicken will keep, stored in an airtight container, in the refrigerator for 3-4 days.
Nutrition
Calories: 254 kcal, Carbohydrates: 2 g, Fat: 27 g, Saturated Fat: 3 g, Cholesterol: 1 mg, Sodium: 295 mg, Potassium: 32 mg, Vitamin A: 200 IU, Vitamin C: 2 mg, Calcium: 8 mg, Iron: 0.4 mg
