Growing herbs either in my garden or in kitchen pots is an addiction of mine. And I really wanted to create a recipe using my four favorites, cilantro, basil, parsley, and dill. I think I struck gold, if i do say so myself.
This chicken is slick to make and turns out so tender and moist, which is due to using thighs. (I used the boneless, skinless kind) But, I know some people are funny about chicken and only like the white meat parts, so in that case use breasts. Just please pound them first between two pieces of plastic wrap.
The flavor of the quadruple herb combo with the marinade, which has a sweet, garlic undertone, is bizarrely wonderful. Don't worry about the herbs darkening in the oven. You will garnish with a little fresh at the end. I love this chicken paired with a simple salad of sliced tomatoes and cucumber and also basmati rice. So good. Give it a go!
"Pita bread is soft and if you preferred it that way, then your nachos could be eaten with a fork. Still good."
Notes: Pita bread is whole wheat.
HERB LOVER'S BAKED CHICKEN
Ingredients: 6 boneless and skinless chicken thighs, 2 tbsp. garlic-infused olive oil, 1 tsp. honey, juice of 1 lemon, 1 tbsp. each of fresh cilantro, parsley, dill, and basil, sea salt and cracked pepper.
1. Preheat the oven to 350* and line a baking sheet with parchment paper.
2. In a large measuring cup, whisk the lemon juice, olive oil, and honey. Pour into a large zip-lock bag.
3. Liberally salt and pepper both sides of chicken and seal inside the bag. Squish around a bit to ensure even coating, then set aside for thirty minutes.
4. Chop the herbs and combine. Remove the chicken from the marinade and lay on the baking sheet. Sprinkle both sides with herb mix, reserving some for garnish.
5. Bake for 30-35 minutes, until browned and bubbly, or internal temperature is 165*. Scatter over the fresh reserved herbs just before serving.