- 10 chicken thighs (I used skin on, could also substitute breasts or your favorite cut)
- 3/4 cup olive oil
- 4 tbls fresh rosemary, coarsely chopped
- 4 tbls fresh thyme, coarsely chopped
- 5 cloves garlic, minced
- zest of 2 lemons, and juice
Preheat oven to 400. On large greased baking pan spread out all chicken skin side up, sprinkle with salt and pepper. Mix all other ingredients in small bowl and whisk together. Brush onto chicken evenly, making sure to get the herbs on each piece. Cover with foil and bake for 45 mins. Uncover and broil until skin is brown and crispy about 8-10 minutes. Let rest 10 mins. Serve with the pan drippings spooned over top.
