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Kitchen Notebook

October 24, 2018

Roast Chicken thighs with Garlic and Thyme

75 Mins

  • 4 chicken Legs & Thighs
  • 1 head of garlic, halved crosswise
  • 5 sprigs Thyme
  • 1 lemon, thinly sliced into rounds
  • 1 red chile (such as Fresno), quartered lengthwise, seeds removed if desired
  • Freshly ground black pepper
  • ½ cup Olive Oil

 

Preheat oven to 325 degrees. Place chicken in an small baking dish and season generously all over with salt. Add garlic, lemon,  thyme, chili, if using and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down.

Roast chicken, rotating pan once, until meat is almost falling off the bone, 60-75 minutes. Let chicken cool in pan 10 minutes, then serve.


75 Mins Black Garlic Chicken Dinner fresno garlic Gluten Free leg Meat Omnivore Paleo thigh

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75 Mins Black Garlic Chicken Dinner fresno garlic Gluten Free leg Meat Omnivore Paleo thigh


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