Herb Roasted Boneless Skinless Chicken Thighs

Name: Herb Roasted Boneless Skinless Chicken Thighs
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 tablespoon olive oil, I used chili infused; 1 tablespoon mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon dijon mustard; 1 clove garlic, minced; to taste salt and pepper; 1 tablespoon fresh chopped rosemary; 1 tablespoon fresh chopped thyme; 1 tablespoon fresh chopped parsley; 1 tablespoon fresh chopped chives; 1 tablespoon hot sauce, such as Franks brand; 2 tablespoons fresh grated romano cheese; Garnish; as needed fresh herbs

fenway @Fenway

This is a simple quick way to roast chicken thighs. I had some boneless, skinless thighs and this produces moist juicy easy to eat with a quick cooking time. You can use bone in thighs as well, with or without skin just increase the cooking time. They are wonderful hot but also delicious cold for lunches and picnics.

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Ingredients

20 mins

4 servings

2 poundsboneless, skinless chicken thighs
1 tablespoonolive oil, I used chili infused
1 tablespoonmayonnaise
1 tablespoonfresh lemon juice
1 teaspoondijon mustard
1 clovegarlic, minced
to tastesalt and pepper
1 tablespoonfresh chopped rosemary
1 tablespoonfresh chopped thyme
1 tablespoonfresh chopped parsley
1 tablespoonfresh chopped chives
1 tablespoonhot sauce, such as Franks brand
2 tablespoonsfresh grated romano cheese
Garnish
as neededfresh herbs

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Steps

20 mins

1

Preheat oven to 375. Line a baking pan big enough to hold chicken in one layer with foil. Spray foil with non stick spray
2

Combine all ingredients except chicken in a bowl and whisk well
3

Add chicken and coat with sauce, let marinade at least 1 hour or up to overnight in refrigerator
4

Remove from marinade and place in single layer on prepared pan. Roast about 20 minutes turning over once halfway through until the internal temperature is 160F. Remove from oven. Cover chicken in roasting pan with foil for 10 minutes.
5
6
7

Serve, garnish with fresh herbs

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Cooksnaps

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fenway @Fenway

on June 09, 2016 17:34

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.