Herbed lemon chicken thighs

preparation time: 20 minutes
marinating time: 2 hours
cooking time: 45 minutes
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chicken thighs – 12 small (boneless with skin on works best)
bacon – 12 slices
shallots – 6-8 small or several large
olive oil – 4-5 tbsp
thyme – 12 sprigs
rosemary – 12 sprigs
sage – 12 leaves
coarse salt and pepper

Put the shallots, olive oil and salt to taste in a blender and blend into a paste. Probably best to add the olive oil gradually in order to achieve the correct consistency.

Rinse the chicken thighs and pat dry. Marinate the thighs in the shallot mixture for at least 2 hours in the fridge.

Preheat the oven to 220C/425F.

Cut the lemon into thin slices and arrange the slices in a baking pan. Put a sprig of rosemary, a sprig of thyme and a sage leaf on top of each thigh, then wrap the entire bundle in bacon and place atop a lemon slice.

Sprinkle salt and freshly ground pepper over the chicken bundles and bake for about 45 minutes. You might want to check after 30 minutes and rotate the pan if necessary.

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