5 lg garlic cloves (more if you like)

Coarse salt, sea salt or Kosher salt

3-4 tbsp extra virgin olive oil

12 chicken thighs, trimmed of fat, skins on, rinsed & patted dry

2 lg lemons, cut into six ¼” rounds each

1 bunch fresh rosemary, snipped into twelve 2” pcs

1 bunch fresh thyme, snipped into twelve 2” pcs 

24 sage leaves

Freshly ground pepper

Using a mortar and pestle, mash garlic with a lg pinch of salt to create a coarse paste (or use small bowl and the back of a spoon, or mince garlic very finely on cutting board).  Add oil very slowly in drops while pounding/grinding the paste, continuing until the allioli is thick, creamy & emulsified.  (Can be done in a mini-processor).  Pour over thighs, cover & refrigerate at least 2 hrs. or overnight.

Heat oven to 425 degrees.  Arrange lemon slices in 1 layer in large, shallow roasting pan or baking dish.  Top each slice with a pc of rosemary, thyme and 2 sage leaves.  Set thighs, skin side up, on top; sprinkle generously with salt & pepper.  Put pan on middle rack and bake until the skin is golden and juices run clear – approx. 45 minutes.

Transfer thighs (w/slices & herbs underneath) to pan, cover loosely with foil to make sauce.  Tilt pan to pool juices to 1 corner.  Spoon off fat that rises to top.  Set pan over med. heat and scrape up bits on bottom.  Let juices boil and reduce until thickened.  Drizzle sauce around, not on, the chicken to maintain crisp skin.   Serves 6.