Receta Herb Roasted Chicken Thighs
This is a simple and affordable way to feed your family on a
- budget. It’s a quick and easy meal that you can start marinating the night
- before you make dinner. You can easily marinate these on Sunday then quickly
- and easily make a dinner on Monday night to serve your family. If you watch
- your sales adds you can get boneless chicken thighs on sale for around $1.50 a
- pound. You can’t beat that! Heck that can make dinner practically nothing.
- This
- recipe is easy and delicious and if you don’t have some of these items in your
- pantry you can substitute other items in place of what is in the recipe, any
- oil, any spices, or whatever you have. Work with what you have. Don’t spend extra money on ingredients you may
- never use again, make substitutions!
- 2 Tbsp. red wine vinegar
- 1 Tbsp. olive oil
- 1 to 2 teaspoons Dijon mustard
- 1 teaspoon dried herbes de provence
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds chicken thighs (boneless)
- 4 garlic cloves
- 1 teaspoon of kosher salt
- 1 teaspoon olive oil
- In a small bowl whisk together the red wine vinegar, olive
- oil, Dijon mustard, herbes de provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon
- freshly ground black pepper.
- Spread a teaspoon of olive oil over the bottom of a large
- (9x13-inch) baking pan.
- Place the chicken thighs on the pan. Wedge the garlic cloves
- between pieces of chicken. Whisk the vinaigrette again and pour it over the
- chicken, spreading it with your fingers to make sure the chicken is well
coated.
Bake uncovered in a 375°F oven for 30-40 minutes, or until
the thighs are well browned and cooked through. Remove from oven and let rest
for 10 minutes before serving.
Original
Recipe Source
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