December 14th, 2015
Makes 6 servings
- 1.6 kg chicken (skinless thigh meat)
- 2 tbsp olive oil
- 2 tsp rosemary, dried
- 2 tsp thyme, dried
- 4 cloves garlic, minced or pressed
- 2 tsp lemon juice, freshly squeezed zest of one lemon
- 1 tsp sea salt
- ¼ tsp black pepper (freshly ground, if possible)
- Mix all of the ingredients except the chicken in a small bowl. Voilà – you have a marinade!
- Massage the marinade into your chicken thighs. This can be accomplished with a minimal mess by putting both the marinade and the chicken into a zippered plastic bag and then giving your chicken the what-for without getting your hands dirty. (This is also a great time to involve any little hands that want to help.)
- However you choose to get the job done, make sure that you’re careful to thoroughly clean all surfaces (and hands) that come into contact with raw chicken.
- After making sure that your vigorous massaging hasn’t created any tiny leaks in the plastic bag, place the chicken and marinade in the fridge. Leave the chicken in the fridge for four hours or overnight, turning occasionally.
- When your chicken is sufficiently marinated (the longer the better), remove it from the bag arrange it in a single layer in the cookware of your choice. Place it in a preheated 375°F oven and cook until the internal temperature reads 165°F on a meat thermometer (usually about 25 minutes).
Real Food Tips:
- Generally, fresh herbs can be substituted for dried by using one tablespoon of fresh for every one teaspoon of dried.
- Try to buy your meats directly from the farmer who raised them. Real Food for Real Kids highly recommends shopping at a farmers’ markets with your kids and avoiding factory farmed meats whenever possible.