Here's another ripped-from-a-waiting-room-magazine recipe. I made this on Friday night with the Buttery Dill Carrots as a side and ALL THREE of my kids devoured it. They requested that I make it again soon. This is no small feat my friends...Sophia has been quite picky lately when it comes to food. More often than not she announces that she "will not be eating wiss you tonight". She's a diva, that one.
Anyway, here's the recipe in all it's tasty glory. Make it yourself this week...you won't be disappointed!
Here's what you need:
1/3 cup honey
3 garlic cloves, minced
1 tbsp thyme, finely chopped
1 tbsp rosemary, finely chopped
2.5 pounds bone-in chicken thighs, trimmed of fat (about 6 pieces)
1/2 tsp salt
1/4 tsp black pepper
Heat oven to 400*. Line a large rimmed baking sheet with aluminum foil.
In a small bowl, stir together honey, garlic, thyme and rosemary.
Place chicken thighs on prepared sheet and sprinkle with salt & pepper. Brush with honey mixture and bake for 40 minutes, brushing with remaning mixture every 10 minutes (or until internal meat temperature reaches 160*).
It's that easy!!