Chicken thighs baked with lemon, sage, rosemary, and thyme from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on September 06, 2015

    Again, simple and solid recipe from this book. I like how chicken skin gets really crispy with aioli rubbed under the skin. The only thing I would like more of is the lemon flavor. Although I used plenty of lemon slices, the chicken did not get much of the lemon flavor infused. I ended up squeezing more lemon juice before serving. Like other recipes from this book, it's good but not mind blowing excellent.

  • chawkins on July 14, 2015

    Great tasting chicken with ultra crispy skin. I only marinated for about 1.5 hours and it was quite flavorful. The hands-on time was spent on making the aioli and rubbing it on the thighs.

  • stockholm28 on January 20, 2014

    Good weeknight dish. Very simple. The technique of rubbing the allioli both under the skin and on the skin and roasting at 425F makes very crispy skin.

  • kari500 on September 02, 2012

    We thought this was unbelievably good, given how simple it is. Loads of flavor, nice crispy skin.

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