Herb and Lemon Roasted Chicken Thighs

   A lot of people are scared of dark meat chicken. I am not one of those people. A chicken thigh is more moist and flavorful than any breast ever thought about being. We've been eating these for months, ever since my best sister friend Kara started sending me fresh dried "Herbs de Provence" straight from the Pikes Place Market in Seattle, Washington. Kara no longer lives there, and I'm almost out of my blended spices. Luckily it's a blend of basil, oregano, rosemary, tarragon, and lavender, things that can also be found at the Fort Pierce Farmers Market. Hopefully they taste just as we'll as they do shipped when they are shipped across the country :) 

    Add a little fresh lemon and rosemary and these jewels are one of my go to, easy dinners. A hit every time!! 

4 skin on chicken thighs

1 tbs olive oil

1 1/2 tbs Herbs De Provence

Fresh Cracked Black Pepper

Kosher Salt

Juice of 3 Lemons

1 sprig fresh rosemary 

Combine all ingredients and coat the chicken thighs. Let marinate for at least 2 hours, 4 or 6 or heck even overnight will also work. 

  I sear my chicken before I roast it. It amps up the flavors, and makes the skin nice and crispy (yes it's the best part.) Fire up an iron skillet, nice and hot, spray with non stick cooking spray and place the chicken skin down. Sear for about 10 minutes until skin is golden brown. 

   Remove from pan and place, skin up, on a roasting rack. Add a lemon slice on top and roast at 400 for 35 minutes until chicken reaches a temperature of 165. Yes, that is the temp of fully cooked chicken, for all of you who did not know. It's a great fact to remember for the rest of your life. 

   Let sit for about 5 minutes before serving. I mean it when I say these are always a hit for dinner at my house. Simple and Easy but packed full of flavor.  Excuse me while I go eat dinner....