Roasted Sage and Lemon Chicken Thighs
Fresh sage and lemon give new life to chicken thighs. This herbaceous dish is sure to be the star of any Sunday supper; trust us, you’ll be hoping for leftovers.
Makes 4 to 6 servings
¼ cup plus 1 tablespoon unsalted
butter, softened and divided
2 tablespoons chopped fresh sage
Zest of 1 lemon
1 teaspoon kosher salt, divided, plus more to taste
½ teaspoon ground black pepper, divided, plus more to taste
8 bone-in skin-on chicken thighs (about 3 pounds)
1 lemon, cut crosswise into
¼-inch-thick slices
2 cloves garlic, chopped
½ cup white wine
1 cup low-sodium chicken stock
1 tablespoon fresh lemon juice
Garnish: fresh sage leaves
oven to 375°. Line a baking sheet with foil.
