By Connor Forbes
Lemon, Rosemary & Sage Chicken
In my quest to make chicken more interesting and less bland we adventure today to Lemon Rosemary and Sage Chicken. Lemon makes everything better and helps brighten any dish. As an acid it is the all-important ingredient to make the flavor of a dish pop. Herbs add another element of flavor. Rosemary and sage are very flavorful herbs that have rich earthy notes. Sage has some lemon balm notes and rosemary is characterized by lemon and pine flavors. With their powers combined, we are looking at a citrus chicken explosion. Let’s make chicken!
- 2 lbs chicken
- 1 Tbsp crushed or chopped rosemary
- 1 tbsp crushed or chopped sage
- 1 tbsp olive oil
- 2 lemons juiced
- 1 tsp Salt
In a large zip locked bag, combine the chicken, rosemary, sage, olive oil, salt and lemon juice. Marinate over night. At the least, marinate for 4 hours. Grill, pan fry, or bake at 425⁰ until chicken has reached a minimum of 165⁰ internal temperature. Although, I normally cook chicken to 175⁰. I cooked these thighs on a baking steel in the oven at 425⁰ for 11 minutes. Remove from heat and let rest under foil for 10 minutes. EAT!
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