Mix together the olive oil, lemon juice, rosemary, parsley, oregano, and garlic. Toss the chicken thighs in the marinade. (If you plan ahead I recommend that you refrigerate the chicken for 8-24 hours.)
Preheat oven to 450 degrees.
Salt and pepper the chicken after removing it from the marinade. Place chicken skin side down on a roasting pan and put it in the oven.
Flip chicken after 10 minutes.
Add bourbon, maple syrup, and apple cider vinegar to a skillet and bring to a low boil over medium high heat.
Remove chicken from the oven after another 20 minutes; or when the skin becomes crispy.
Once the bourbon sauce has reached a syrup like consistency stir in the parsley and add the chicken to the skillet skin side down. Cook the chicken in the sauce for 2 minutes on each side; or longer if you want a richer taste.
CoursesMain
Recipe by Food is Love Made Edible at https://foodislovemadeedible.com/2017/04/15/bourbon-maple-chicken/