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Sage Chicken

Sage Chicken

My summer goals thus far: Get a pot, fill it with dirt, and grow lots of sage🌱⠀

So you all know I am pretty obsessed with @thedefineddish’s pork sage meatballs… I mean, they are pretty tasty. But every time I make them, I run into the same issue. I have all this leftover sage that sits and dies a slow death in the fridge💀. Anyone else feel me on this?⠀

Well friends, last night I decided that I would not, could not, let my sage go to waste. So, I decided to throw it in a skillet underneath chicken thighs and OMG… OMGGGGGG👏🏼👏🏼👏🏼. These chicken thighs were SO good and SO simple, I just had to share this pseudo recipe (I say pseudo because I didn’t measure, so take everything with a grain of salt, literally.)⠀

So here is what I used: ⠀
-1lb chicken thighs bone in skin on⠀
-1.5 tsp salt (or to taste)⠀
-.5 tsp of garlic powder⠀
-.5 tsp of marjoram ⠀
-.5 tsp ground sage ⠀
-.5 tsp ground pepper⠀
-2 tbsp olive oil⠀
-sage leaves (at least 8 bigger ones)⠀

And here is how I did it: ⠀
1. Preheat oven to 375⠀
2. drizzle a little olive oil on the chicken thighs and rub in⠀
3. Combine all dry spices, salt, and pepper in a small bowl. Season chicken thighs liberally and evenly. ⠀
4. In a cast iron skillet (I used my 10 inch @lodgecastiron) lay the sage leaves on the surface, evenly. Drizzle remaining olive oil.⠀
5. Place the chicken thighs in the skillet, on the sage leaves. Put in the oven⠀
6. Cook for 1 hour or until the skin is beautifully golden brown. ⠀
7. Enjoy!!⠀ I saved the #recipedemo to my highlights if you want to watch me make it! ⠀

How I do it all!

How I do it all!

Potato Stacks

Potato Stacks