Hauts de cuisse de poulet rôtis au citron et aux herbes

Ingrédients

• 1 shallot (roughly chopped)
• 4 garlic cloves (roughly chopped)
• 1/4 cup fresh basil (roughly chopped)
• 1/4 cup fresh cilantro (roughly chopped)
• 1/2 cup extra virgin olive oil
• Juice of 2 lemons
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 8 bone in, skin on chicken thighs
• Salt and pepper to taste (to lightly season the chicken)

Préparation

1. 1

   Prepare Marinade: To prepare the marinade, in a food processor or blender combine the shallots, garlic cloves, basil, cilantro, olive oil, lemon juice, apple cider vinegar, salt, pepper, cumin and cayenne pepper. Puree until smooth.

2. 2

   Pat dry the chicken thighs with paper towels to remove any excess moisture and season the chicken with salt and black pepper.

3. 3

   Marinate: Place the chicken in a large resealable bag or non-reactive container and pour the marinade over the chicken. Mix to combine making sure the chicken is coated evenly. Marinate at room temperature for 30 minutes or refrigerated up to 8 hours.

4. 4

   Prep: Preheat the oven to 375 degrees Fahrenheit.

5. 5

   Remove the chicken thighs from the marinade and place them skin side up on a rimmed baking sheet with or without a wire rack, or in a a baking dish.

6. 6

   Bake: Place in the oven and bake for 35 to 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit. To crisp up the skin, broil the chicken for about 2 minutes making sure the chicken is about 6 inches from the heating source.

7. 7

   Rest and Serve: Remove chicken from the oven and allow it to rest, tented with aluminum foil for about 10 minutes. Serve.