This easy and delicious recipe that takes advantage of Spring herbs. The creamy sauce can be made ahead of time to use for an easy weeknight dinner. It's become a family favorite in my house. The sauce verte is based on a NY Times recipe I adapted. —Leith Devine
chicken thighs, bone-in
herbs de provence
pimente d'esplette or smoked paprika
Sauce Verte (Green Sauce)
lemon, juiced and zested
In This Recipe
Chicken: Preheat oven to 350 degrees. Mix all the spices together. Add lemon zest and lemon juice.
Chicken may be BBQd if desired!
Spread spice mixture on chicken and place in a baking pan.
Cook for 1 to 1/12 hours or until juices run clean and internal temperature reaches 165 degrees.
While chicken is cooking, make the sauce.
Sauce: In a food processor, combine all ingredients and process until smooth.