Well, well. I’m coming down the home stretch of finishing my cookbook manuscript. Of course, this is crunch time and I don’t mean potato chips. It’s a time crunch. I’m T minus 11 days and counting. It’s seems paradoxical to say that I have so little time for cooking because I’m writing a cookbook. Now that the recipe writing portion of the cookbook is over, I look for ways to get out of cooking or cook things that are as simple as they can be. I did manage to throw together these Sage Roasted Chicken Thighs tonight. My husband peeled and slice some fresh cucumbers for us.
The next few days will be filled with me putting the finishing touches on my manuscript and adding special things that help tell my story. I must confess I’m making myself cry a lot but I think that’s good. The photos I take and the things I write are guided by my heart and not my brain.
This is an exciting and exhausting time. I couldn’t be happier.
Y’all come see us!
Sage Roasted Chicken Thighs
The prep time for this dish is about 45 seconds. Season chicken and throw it in a well-seasoned skillet and roast it in the oven.
Fresh sage
4 chicken thighs, bone-in and skin-on
cooking oil
In a well-seasoned skillet, throw down some down sage leaves. An exact number isn’t required. Just put in enough that all the chicken thighs will be laying on some. I have a healthy sage plant so I don’t have to be stingy with the amount of sage that I use.
Rub cooking oil over both sides of the chicken thighs. Sprinkle on 4-1-1 liberally.
Place in a skillet skin side up. Add more sage leaves around the pieces of chicken.
Bake in a preheated 375 degree oven for one hour or until the internal temperature of the thighs is 165 degrees.
Remove, cover and let sit for 5 minutes before serving.
Sage Roasted Chicken Thighs
Ingredients
- Sage Roasted Chicken Thighs
- The prep time for this dish is about 45 seconds. Season chicken and throw it in a well-seasoned skillet and roast it in the oven.
- Fresh sage
- 4 chicken thighs bone-in and skin-on
- cooking oil
- 4-1-1 seasoning
Instructions
- In a well-seasoned skillet, throw down some down sage leaves. An exact number isn't required. Just put in enough that all the chicken thighs will be laying on some. I have a healthy sage plant so I don't have to be stingy with the amount of sage that I use.
- Rub cooking oil over both sides of the chicken thighs. Sprinkle on 4-1-1 liberally.
- Place in a skillet skin side up. Add more sage leaves around the pieces of chicken.
- Bake in a preheated 375 degree oven for one hour or until the internal temperature of the thighs is 165 degrees.
- Remove, cover and let sit for 5 minutes before serving.
Jean says
Jackie I know your cookbook will be wonderful…full of memories and good food. Some of our most favorite memories are centered around food. I think we Southerns are better at that than anyone! We just love to eat and proudly say…this was my Grandmothers recipe.
You go girl!!!!!!!
Jackie Garvin says
Jean,
We do take a lot of pride in our food heritage as much as our family heritage. The two are entwined. I like the way the book is shaping up.
Thank you, Jean!
Maureen | Orgasmic Chef says
You will have an outstanding book because you write from your soul. I love your writing and your food would make me fat in a New York minute and I love that about you. :
Jackie Garvin says
Maureen,
That is so sweet of you! Thank you so very much.
Mary says
Oh good luck with your book – I”m sure it will be wonderful! LOVE the flavors of this dish – I have bunches of sage growing in the garden so this is perfect!
Mary
Jackie Garvin says
Thank you, Mary! Sage is one herb I like to keep growing constantly. I love the fragrance and the flavor.
LT says
Recipe looks delicious.’
What is 4 1 1 seasoning ?
All the best with your book……………..LT
Jackie Garvin says
Thanks , LT! Here’s a link to my 4-1-1 seasoning. https://syrupandbiscuits.com/4-1-1-seasoning/
Heid says
Love this simple but flavorful & healthy recipe!! Thanks Jackie
Jackie Garvin says
Thank you, Heid! Enjoy.