Sobrecoxas de frango desossadas assadas com ervas

Ingredientes

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley (or Italian seasoning)
• 1/2 teaspoon smoked paprika (optional, for color and warmth)
• Zest of 1 lemon
• 1 tablespoon lemon juice (for finishing)
• Fresh parsley, chopped (optional, for garnish)

Modo de preparo

1. 1

   Preheat the oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top for even browning, if you have one.

2. 2

   Pat the chicken thighs dry with paper towels. Dry chicken browns better and helps the seasoning cling.

3. 3

   In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, oregano, parsley, and smoked paprika. Stir in the lemon zest.

4. 4

   Place thighs on the pan. Drizzle with olive oil and rub all over. Sprinkle the herb mix evenly on both sides.

5. 5

   Bake for 16–20 minutes, depending on size, until the thickest part hits 165°F (74°C). For extra color, broil 1–2 minutes at the end.

6. 6

   Rest 5 minutes. Squeeze over lemon juice and garnish with fresh parsley. Slice or serve whole.