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Lemony Herb Chicken

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

 0.25 cup Dale's Seasoning or Dale's Reduced Sodium Blend
 2 tbsp cider vinegar
 0.25 cup lemon juice
 2 tsp Dijon mustard
 1 tbsp honey
 4 garlic cloves, peeped and finely chopped
 1 tbsp fresh oregano leaves, roughly chopped
 1 tsp fresh thymes leaves
 3 bone in, skin on chicken thighs
 1 tbsp vegetable oil
 1 lemon, sliced crosswise into 6-8 pieces

In a medium bowl, whisk together Dale's Seasoning, vinegar, lemon juice, mustard, honey, garlic, oregano and thyme.


Place chicken in a gallon sized, zip top plastic bag.


Pour in marinade, seal and turn until well coated.


Next, marinate in refrigerator for two hours, turning once.


Preheat oven to 400 degrees.


Remove chicken from refrigerator and discard marinade.


Next, pat dry with paper towels.


Then, heat a grill pan over medium heat.


Add 1 tablespoon oil.


Place chicken skin side down in the grill pan.


Cook 3-4 minutes, or until golden grill marks form.


Turn and cook additional 3 minutes.


Then, transfer the pan to the oven and cook for an additional 15-20 minutes, or until internal temperature of the chicken reaches 160 degrees.


Finally, serve thighs with lemon slices and additional fresh herbs, if desired.


Note: This can also be prepared on the grill. Heat a one-side of a charcoal or gas grill over medium heat (about 400 degrees). Oil the grill grates with the vegetable oil, then place the chicken skin side down over the flames. Cook 4-6 minutes or until grill marks form, then turn and cook an additional 4-6. Once golden on both sides, transfer to the other side of the grill (not directly over the flames) and cook an additional 30 minutes, or until internal temperature of the chicken reaches 160 degrees.

Nutrition Facts

Serving Size 6 Servings