Per serving with sauce, this comes out to be 462 Calories, 24.69g Fats, 3.47g Net Carbs, and 57.05g Protein.
6 medium boneless skinless chicken thighs
1 tablespoon minced garlic
3 teaspoons salt
3 tablespoons olive oil
2 large lemons
2 tablespoons fresh thyme
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried ground sage
½ teaspoons ground black pepper
In a mortar, add your garlic and 2 tsp. kosher salt
Grind the garlic and salt together with a pestle, creating a paste.
Slowly add your oil, grinding and mixing the paste into an allioli.
Once the alloli is finished, dry your chicken off and put it into a bag with the allioli. Coat the chicken well.
Marinate the chicken for anywhere from 2-10 hours.
Preheat your oven to 425F.
Slice 2 lemons thin and arrange the slices on the bottom of a baking pan.
Lay your chicken on top of the lemons.
Remove the thyme leaves from the stem and add your thyme, rosemary, sage, pepper, and remaining salt to the chicken.
Bake for 25-30 minutes, or until the juices run clear.
Remove the chicken from the pan and add all the pan drippings to a saucepan.
Bring the sauce to a boil while stirring well.
Turn the heat down to medium-low while continuing to stir the sauce. Let it reduce.
Spoon the sauce over the chicken, enjoy!