1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
1 teaspoon extra virgin olive oil
2 teaspoons herbes de Provence or other dried herbs like rosemary and thyme
3 garlic cloves, smashed
Nutritional Information per serving (based on 6 servings): Calories 707 (56% from fat) • carb. 4g • pro. 73g • fat 43g • sat. fat 12g • chol. 230mg sod. 578mg • calc. 61mg • fiber 1g
2. Put the Baking Pan with the chicken into rack Position 1. Set the oven to Convection Bake at 400°F for 30 minutes. When timer expires, reduce temperature to 350°F and bake for an additional 30 minutes, or until golden and crispy and chicken thighs register 165°F on an instant read thermometer.
3. Let chicken rest for 10 minutes; carve and serve.
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