When my husband and I first started living together, I had never seen him cook before. I knew that he could cook well enough to keep himself alive, but I’d never seen the process. One day I was making dinner and I asked him to season some chicken drumsticks in a bowl on the counter. “With what?” he said. “Salt, pepper, garlic powder, and onion powder! Isn’t this what everyone seasons raw chicken with all the time?? What the heck are we really talking about here?!?” I thought. I was thoroughly confused when I looked over and saw him very lightly shaking the seasonings over the bowl and then stepping away.
In my family, we season food aggressively. Not just in the amount, but in the way we physically do it. Meat isn’t “seasoned” unless it has been slapped around in the bowl, crushed into neighboring pieces, and massaged above and below the skin. I don’t know if it’s a Caribbean thing or just my family, but I can’t season my meat any other way.
This is one of those recipes where you really need to aggressively season the meat for the dish to come alive. There are so few ingredients, so you really need to rub everything against each other for the flavors to meld.
You’ll need:
- 5 skin-on, bone-in chicken thighs
- 1 lemon, cut into thin slices
- 5 cloves of garlic, minced
- 3 tbsp Fines Herbes Seasoning (mix of parsley, chives, chevril, and tarragon)
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Olive Oil
- 1 tbsp Salt
- 1 tbsp Pepper
Preheat your oven to 375 degrees F. Season your chicken thighs with olive oil, salt, pepper, garlic powder, onion powder, and Fines Herbes seasoning.
Thinly slice your lemon and mince your garlic.
Aggressively season the chicken in a baking dish.
Bake for 1 hour and serve.
- 5 skin-on, bone-in chicken thighs
- 1 lemon, cut into thin slices
- 5 cloves of garlic, minced
- 3 tbsp Fines Herbes Seasoning (mix of parsley, chives, chevril, and tarragon)
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Olive Oil
- 1 tbsp Salt
- 1 tbsp Pepper
- Preheat your oven to 375 degrees F.
- Season your chicken thighs with olive oil, salt, pepper, garlic powder, onion powder, and Fines Herbes seasoning.
- Thinly slice your lemon and mince your garlic.
- Aggressively season the chicken in a baking dish.
- Bake for 1 hour and serve.
I love to cook also but will use boneless,skinless chic.thighs and just enough for two or three people.I use light soy sauce along with garlic and onion powders ,mix them all together in a plastic bag.Cook in the oven for about thirty min.or until juices run clear on the chic.thighs.I serve them with both mashed potatoes for him and brown rice for me.I also cook lots of vege’s for sides.Will cook up some fresh biscuits also.May do this dish tonight.May add some lemon slices just to see what the dish tastes like when it is done.
That sounds like a lovely variation! 🙂
Men just don’t have a clue when it comes to cooking (most, not all). It’s definitely a Caribbean thing, when I season meat I could get done for assault if the meat were still alive. You have to manhandle the meat to ensure it’s thoroughly seasoned. Lovely pictures btw…..
LMAO!! If Vince McMahon every saw me seasoning chicken, he would surely offer me a contract in the WWF. I. Do. Not. PLAY! 😀
Am I using oil in pan or on the chicken B 4 I rub it
Excellent catch! Use the oil on the chicken to help the seasonings stick to the skin and meat. I’ll update the recipe now. Thanks, Dee! 🙂
Is the oil for pan? Or for chick b4 I rub
for the chicken before you rub it 🙂
can i use boneless and skinless chicken breast and if so what are the modification
Hi Lynn! You’ll be missing out on some of the flavor using boneless skinless chicken breasts, but if you do, I would bake it until the internal temperature of your chicken is 145 degrees F. Hope it all works out for you! 😀