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Photo: Andrea Mathis
Active Time:10 minsTotal Time:1 hr 40 minsServings:12Jump to Nutrition Facts
Active Time:10 minsTotal Time:1 hr 40 minsServings:12
Active Time:10 mins
Active Time:
10 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonslemon juice3tablespoonsextra-virgin olive oil2tablespoonsdried thyme, divided1tablespoonherbes de Provence, divided12medium bone-in, skin-on chicken thighs¼teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
4tablespoonslemon juice
3tablespoonsextra-virgin olive oil
2tablespoonsdried thyme, divided
1tablespoonherbes de Provence, divided
12medium bone-in, skin-on chicken thighs
¼teaspoonsalt
¼teaspoonground pepper
DirectionsCombine lemon juice, oil, 1 tablespoon thyme and ½ tablespoon herbes de Provence in a medium bowl. Add chicken and toss to coat with marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Position rack in middle of oven; preheat broiler to high. Combine the remaining 1 tablespoon thyme and ½ tablespoon herbes de Provence on a shallow plate. Remove the chicken from the marinade (discard the marinade). Roll the chicken in the herbs and season with salt and pepper. Place the chicken on a rack in a broiler-safe pan; broil, flipping several times, until well browned and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165℉, 25 to 30 minutes.To make ahead:Marinate chicken (Step 1) for up to 24 hours.Originally appeared: EatingWell.com, December 2021
Directions
Combine lemon juice, oil, 1 tablespoon thyme and ½ tablespoon herbes de Provence in a medium bowl. Add chicken and toss to coat with marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Position rack in middle of oven; preheat broiler to high. Combine the remaining 1 tablespoon thyme and ½ tablespoon herbes de Provence on a shallow plate. Remove the chicken from the marinade (discard the marinade). Roll the chicken in the herbs and season with salt and pepper. Place the chicken on a rack in a broiler-safe pan; broil, flipping several times, until well browned and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165℉, 25 to 30 minutes.To make ahead:Marinate chicken (Step 1) for up to 24 hours.
Combine lemon juice, oil, 1 tablespoon thyme and ½ tablespoon herbes de Provence in a medium bowl. Add chicken and toss to coat with marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position rack in middle of oven; preheat broiler to high. Combine the remaining 1 tablespoon thyme and ½ tablespoon herbes de Provence on a shallow plate. Remove the chicken from the marinade (discard the marinade). Roll the chicken in the herbs and season with salt and pepper. Place the chicken on a rack in a broiler-safe pan; broil, flipping several times, until well browned and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165℉, 25 to 30 minutes.
To make ahead:
Marinate chicken (Step 1) for up to 24 hours.
Originally appeared: EatingWell.com, December 2021
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Nutrition Facts(per serving)242Calories13gFat1gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
