Herb Roasted Chicken Thighs Recipe

Ingredients

• budget. It’s a quick and easy meal that you can start marinating the night
• before you make dinner. You can easily marinate these on Sunday then quickly
• and easily make a dinner on Monday night to serve your family. If you watch
• your sales adds you can get boneless chicken thighs on sale for around $1.50 a
• pound. You can’t beat that! Heck that can make dinner practically nothing.
• This
• recipe is easy and delicious and if you don’t have some of these items in your
• pantry you can substitute other items in place of what is in the recipe, any
• oil, any spices, or whatever you have. Work with what you have. Don’t spend extra money on ingredients you may
• never use again, make substitutions!
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 to 2 teaspoons Dijon mustard
• 1 teaspoon dried herbes de provence
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds chicken thighs (boneless)
• 4 garlic cloves
• 1 teaspoon of kosher salt
• 1 teaspoon olive oil
• In a small bowl whisk together the red wine vinegar, olive
• oil, Dijon mustard, herbes de provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon
• freshly ground black pepper.
• Spread a teaspoon of olive oil over the bottom of a large
• (9x13-inch) baking pan.
• Place the chicken thighs on the pan. Wedge the garlic cloves
• between pieces of chicken. Whisk the vinaigrette again and pour it over the
• chicken, spreading it with your fingers to make sure the chicken is well
View Full Recipe at Colie's Kitchen