Chicken Thigh Fillets in Parchment with Fresh Lemon Dry Rub

Name: Chicken Thigh Fillets in Parchment with Fresh Lemon Dry Rub
Total time: 4200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2.2 lbs chicken thigh fillets (1 kg); 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon turmeric (for color); 1/2 teaspoon ground coriander; Zest of 1 lemon; 2 cloves garlic, minced; 1 teaspoon (or more) flaky sea salt; Freshly ground black pepper

Maria Mia @Maria

A favorite recipe—fragrant, healthy, delicious, and light... Mediterranean! Enjoy!

Maria Mia @Maria

A favorite recipe—fragrant, healthy, delicious, and light... Mediterranean! Enjoy!

Saved

Ingredients

1 hour 10 minutes

Serves 4 servings

2.2 lbschicken thigh fillets (1 kg)
1 teaspoondried oregano
1 teaspoondried thyme
1/2 teaspoonturmeric (for color)
1/2 teaspoonground coriander
Zest of 1 lemon
2 clovesgarlic, minced
1 teaspoon(or more) flaky sea salt
Freshly ground black pepper

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Steps

1 hour 10 minutes

1

Mix all the herbs and spices together, except for the sea salt and lemon zest.
2

In a separate small bowl, rub the sea salt and lemon zest together with your fingers, then add this mixture to the rest of the herbs.
3

Pat the chicken thigh fillets dry with paper towels, then toss them with the herb mixture until well coated.
4

Line a baking dish with parchment paper and place the chicken fillets inside, folding the paper over to seal them well.
5

Lightly moisten the parchment paper with your hands, then bake at 400°F (200°C) for about 50 minutes, or until the parchment is lightly golden. (Don’t wait for the parchment to turn dark brown!)
6

Serve with basmati rice or enjoy on their own!
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