HERBES DE PROVENCE CHICKEN
Serves: 6
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) olive oil
1/2 tsp (2.5 mL) fresh lemon juice
1/2 tsp (2.5 mL) minced garlic 2 tsp (10 mL) Dijon mustard 1 1/2 tsp (7.5 mL) herbes de Provence herb mixture
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground pepper
6 bone-in skin-on chicken thighs (each about 6 oz/170 g)
1 onion, thinly sliced
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1. In a medium bowl, combine vinegar, oil, lemon juice, garlic, mustard, herbes de Provence, salt and pepper. Add chicken thighs, turning in the mixture to coat them thoroughly.
2. Oil a 13 by 9 in. (33 by 22.5 cm) baking dish and spread onion slices evenly on the bottom. Arrange chicken thighs, skin side up, on the onion slices. Pour remaining marinade evenly over the chicken.
3. To eat now: Preheat oven to 375 F (190 C) and bake pan of chicken, uncovered, for 50 minutes, or until juices run clear when pierced with a fork.
4. To freeze: Tightly wrap the pan of chicken in plastic wrap, pressing wrap down gently around the chicken to remove air. Cover with aluminum foil and freeze.
5. Thaw in the refrigerator for 24 to 48 hours. Remove plastic wrap and foil. Bring to room temperature. Bake as above.