Chicken with Herbs, Lemon, Garlic Sauce and Fresh Thyme
A roasted garlic sauce and fresh thyme takes marinated chicken to a whole new level. Serve this garlicky chicken dish with a simple winter salad.Serves 4
Ingredients
- 4 chicken thighs skin left on, or removed
- 2 tablespoons fresh flat-leaf parsley chopped
- 2 tablespoons fresh rosemary leaves chopped
- 2 tablespoons fresh thyme leaves chopped
- Juice of 1 lemon
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Garlic Sauce
- 15 garlic cloves peeled
- 1 tablespoon fresh thyme leaves chopped
- 1/8 cup plus 2 tablespoons extra-virgin olive oil
- Sea salt
Instructions
- Put the chicken in a large bowl. Add the parsley, rosemary, and lemon juice. Season with salt and pepper and toss to combine. Cover and put the chicken in the refrigerator to marinate for 3-5 hours. Remove the chicken from the refrigerator and set aside.
- Preheat the oven to 375°F. Add the garlic cloves to a baking dish. Sprinkle the thyme over the top of the garlic and drizzle with the olive oil. Sprinkle with sea salt, place in the oven, and cook for 30 minutes.
- Remove the garlic from the oven. Carefully transfer the garlic and olive oil to a food processor, add the additional 2 tablespoons olive oil, and puree for 1 minute. Transfer the mixture to a small pot and keep warm over low heat, until the chicken is done cooking and then remove from the heat.
- While the garlic is cooking, prepare the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, skin side down, and cook for 8 minutes. Turn the chicken over and cook for approximately 9 minutes; make sure the chicken is cooked through.
- Transfer the chicken to a serving platter. Spread the garlic sauce over the top of the chicken and sprinkle with the thyme. Season with freshly ground black pepper, if desired. Serve immediately.
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