One of my first cookbooks was Michele Urvater’s Monday to Friday Cookbook. I still have that first copy, which is battered and splattered and spilled on and annotated, just like every good cookbook should be! 
I am borrowing her term: “blueprint recipe” for a dish like this one that really doesn’t require measurements. You just assemble and cook–and it’s delicious I used fresh lemon thyme and rosemary from my herb garden as well as fresh citrus zest. At the bottom of the recipe is a variation in case you don’t have access to fresh herbs. You’ll still get great flavor!
CHICKEN THIGHS WITH ROSEMARY
skin-on chicken thighs
fresh rosemary
fresh thyme leaves
lemon zest
orange zest
freshly-ground black pepper
kosher salt
Preheat oven to 425. Line a baking pan with heavy foil for easy cleanup. Place chicken in pan and sprinkle with seasonings. Bake 40 minutes.
Spice-Rack Variation: use dried rosemary, dried thyme, and lemon pepper. Before adding salt, check to see if your lemon pepper is salt-free (if not, don’t add too much more salt!)
Nutrition Information: I estimated 1/4 tsp each for fresh herbs and citrus zest; 1/8 tsp each for salt and pepper (or dried herbs) per chicken thigh.
If desired, brush chicken skin with olive oil before adding spices. This is not included in the nutrition information.
Note: If you purchase The Monday to Friday Cookbook through my Amazon link in this post, you’re helping this website at no extra cost to you. Thanks!
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
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