Spring chicken thighs

(WTNH) - "Spring Chicken" Thighs 

Ingredients:

6 fat-on chicken thighs
1 cup sun-dried tomatoes in olive oil, sliced thinly
4-5 cloves garlic, chopped
1/2 cup fresh basil, chopped
Chicken rub dry seasoning
coarse sea salt
black pepper
paprika
dried oregano

Using clean hands or kitchen tongs, place chicken in a food storage bag. Leave the fat on. This will give it tremendous flavor.
Marinate the chicken in all of the ingredients, and add a little bit more of the sun-dried tomato oil/olive oil to the bag. Massage the chickenwith the spices and herbs, then seal the bag and refrigerate for a few hours or overnight. If you're in a bit of a hurry, you don't have to marinate the chicken. Just rub the skin with the ingredients.

To infuse it with flavor, add some of the garlic cloves, sea salt, and sun dried tomatoes UNDER the skin. You peel back the skin, season the thigh underneath, then replace the skin. Season the tops of the chicken thighs very well.

Place each thigh on a pan lined with aluminum foil for easy cleanup. Then roast on the bottom rack at 350 degrees F for 40-50 minutes or until the chicken reaches an internal temperature of at least 165 degrees F (at the innermost part of the thigh). This is what the USDA recommends for safety. Juices should run clear.

Serve your finished chicken with a side of mac & cheese, broccoli, spinach and / or something colorful and pretty. Sprinkle fresh basil over the top!

Recipe from Holly Pinafore Magazine