Let me first start off by saying that I couldn’t get a good image here because we all ate it so fast there wasn’t any time to stage a good photo.
Chicken. Chicken is so versatile and can be used in so many dishes and soups. Grilled, baked, slow roasted, shake n’ bake, eaten off the bone, fried… you name it, chicken can be the centerpiece of basically anything. It can even stand alone. Today, that’s what happened. We were hungry. We bought (in this case chicken thighs), we seasoned, we seared, we ate.
Chicken thighs, in my humble opinion, are the hidden gem of the bird. You get so much flavor without much prep (with chicken breast I always tenderize but here you don’t need to), it’s hard to dry them out and you don’t have to do much to get a nice juicy and tender piece. Bite after bite, you’ll be amazed at your masterpiece of a protein. Don’t be afraid of the thigh. Embrace the thighs!
The shining star of the recipe however is the seasoning. I was lucky enough to get a lot of fresh herbs from my back yard this year which I used today (after I dehydrated them). I love using lots of herbs in my cooking. This recipe is one that you’ll be able to combine several for a serious flavor explosion.
There’s a couple of steps in this process you don’t want to miss: Do not under salt your meat and do not place into your pan unless your pan is searing hot. Your meat won’t hold onto the flavor like it should and won’t be as juicy. Very important!
Garden Herb Chicken
- 1 1/2lbs chicken thighs
- 1 tsp dried sage
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Salt and pepper to taste
- Oil for searing
In a small bowl, mix all herbs and garlic together and set aside.
Place chicken thighs on a paper towel lined pan and thoroughly dry them out. Season well with salt and pepper on both sides. Coat both sides with herb mixture, patting it down into the chicken.
Heat a larger non stick pan over medium heat for about a min. Once the pan is hot enough that a drop of water sizzles, add a generous drizzle of avocado oil (this is a stable oil to use in high heat cooking) or oil of choice.
Place chicken into hot pan, cook over medium high heat for about 5-6 minutes per side or until chicken juices run clear.
Now, try to sit down, eat this and enjoy. It may be consumed at the counter before you get to the table. Damn, it’s good.
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