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      Chef Scott's Garlic & Fresh Herb Roasted Chicken Thighs

      INGREDIENTS:

      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

      {}

      METHOD:

      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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