Oven-baked chicken thighs with herbs

Ingredients for 4 servings:

• 4 chicken thighs with back piece
• 1 small bunch of thyme
• 1 small bunch of oregano
• 2 rosemary sprigs
• 6 sage leaves
• 5 parsley stalks
• 2 organic lemons
• 6 tbsp vegetable oil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Finely chop the parsley and set aside. Squeeze one lemon and squeeze the juice into a smaller bowl. Cut the other lemon into wedges. Chop the sage, thyme, oregano, and rosemary and add to the lemon juice. Add the vegetable oil and season with salt and pepper. Mix everything well to form a marinade. Place the chicken thighs in an ovenproof dish and scatter the lemon wedges between them. Brush everything thoroughly with the marinade. Roast in an oven preheated to 180°C (top/bottom heat) for about 50 minutes on the middle rack. Serve on plates and sprinkle with the chopped parsley. Baked potatoes or roasted vegetables go very well with this dish.