While I am sidelined, Sweet Harold has really stepped up to the plate (see what I did there?) and gone above and beyond to do everything possible to help me. While I called out instructions from the den, he made the marinade, got the chicken in to marinate for a few hours while he went back to work, and came home and cooked dinner. On top of that, he even plated and made this great picture for the blog! Thank you, Sweet Harold!
4 boneless skinless chicken thighs1 T. Garlic olive oil
2 T. Tuscan Herb Olive Oil
2 T. Sicilian Lemon White Balsamic Vinegar
1 T. fresh lemon juice
1 t. Herbes de Provence
3 garlic cloves, minced
1 t. salt
1/2 t. freshly ground pepper
Rinse the chicken thighs and pat dry. In a medium bowl, whisk together the marinade ingredients, and pour into a large Ziploc bag and place chicken into the marinade. Close securely and refrigerate for at least 4 hours.
Preheat oven to 400 degrees F.
Spray a baking sheet with nonstick spray. Place a baking rack onto the baking sheet and spray it as well.
Place chicken onto rack and back for 20 - 22 minutes or until chicken has an internal temperature of 165 degrees F.