Chef Scott's Garlic & Fresh Herb Roasted Chicken Thighs


Fresh Chicken Thighs (4) - rinsed

1/2 tbsp Chopped Garlic

1 - tbsp Fresh Rosemary

1 - tbsp Fresh Sage

1/2 cup of Olive Oil

1/4 cup of{}White Wine Vinegar

Salt /{}Pepper to taste

1 - Med. Yellow Squash

1 - Med Zucchini

8 - Med Mushrooms



After rinsing the chicken, toss in the herbs, garlic & vinegarand oil mixture.

Coat well and place in roasting pan and bake in oven for 30 minutes at 375 degrees

For the vegetables, use a medium size saut pan , heat the oil to reach medium high,

then place the veggies and cook (no lid){}for 8 minutes.

Add any remaining garlic & salt/pepper and cook for anadditional 2-3 minutes.{}

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