Herbed Chicken

Even though Ry can't have chicken right now, this is still a really good recipe, free of the common allergens, so I wanted to share it; it's also easy and I think a lot of times when we first learn about our children's or our own allergies, it's so overwhelming, we forget about the simple recipes that can still be eaten- this was one of those for us....

Herbed Chicken

6 chicken thighs

2 tablespoons extra virgin olive oil

2 tablespoons minced garlic

Herb mix:

2 tablespoons thyme

2 tablespoons rosemary

2 tablespoons sage

2 tablespoons sea salt

2 tablespoons pepper

2 tablespoons cayenne, more or less dependent on how ‘hot’ you want it

2 tablespoons garlic powder

2 tablespoons onion powder

Preheat oven to 350 degrees. Mix together all of the spices to make the herb mixture. Line 9x13 pan with aluminum foil, then lay out thighs and peel back skins, but don’t remove. Sprinkle half of olive oil, minced garlic and herb mixture over the thighs. Put skin back over thighs and sprinkle the other half of the olive oil, minced garlic and herb mixture on the thighs. Bake in the oven until done, about 1 hour 15 minutes. This herb mixture can also be put on a whole roasted chicken.