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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
8 chicken thighs skinned skinned |
2 tablespoon(s) olive oil approx amount |
1 tablespoon(s) yellow onion minced |
2-4 clove(s) fresh garlic minced |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) coursely ground pepper |
1 teaspoon(s) dried thyme |
1/4 teaspoon(s) rubbed sage |
1/2 teaspoon(s) dried rosemary crushed |
1/8 teaspoon(s) hot pepper sauce |
1/2 cup(s) chicken broth |
4 1/2 teaspoon(s) fresh parsely minced (optional) |
Directions:
1. Arrange chicken in an 11-in x 7-in x 2in. baking dish spray bottom with olive oil.
2. In a bowl wisk together the oil, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram and hot pepper sauce. Pour over chicken
3. Bake, uncovered at 424 degrees F. for 30-40 minutes or until juices run clear and a meat thermometer reads 170 degrees F, basting occasionally. Remove and sprinkle with parsley if desired. Drizzle with juice.
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