Lemon Thyme Chicken

FOR ONE OR MORE! The true joy this recipe brings is in the lack of measurements. It’s simple but flavorful. Double or triple for your needs and enjoy! (We’ll touch base on the sides pictured in another post).

INGREDIENTS:

• 1 Skin on Chicken Thigh

• Garlic

• Thyme (fresh or dried)

• 1 Lemon

• Unsalted Butter (softened)

• Garlic Powder

Instructions:

• Let’s start with marinating the chicken. In an airtight container, place your cleaned poultry in with chopped garlic (measured by your heart). Add your thyme (less if you’re using fresh / more if using dried) and the zest of one lemon. Mix or massage WELL. Refrigerate for 30 mins or more. 

• When you’re ready to cook, take the chicken out of the fridge and preheat your oven to 400 degrees F.

• In the meantime, take your room temperature butter, garlic powder and thyme and mix it together really well to make a compound butter. Cover and place in the fridge. If you have more time while the oven heats up, you can prep a nice vegetable to eat on the side or even some yummy rice.

• Once your oven is warm and ready, take your pan and heat up oil on medium heat until glistening hot.

• Add your chicken skin side down and DO NOT move it for five minutes. Let it get crusty and delicious with flavor. After five minutes, turn it skin side up and place the entire pan into the oven for thirty minutes(or until internal temp is 165 F). If you do not have an oven safe pan, you can also place the chicken on a cookie sheet with some of the fat from the pan and let it roast in its own bath. I added two thin slices of lemon on top before I placed it in the oven.

• Take it out of the oven and place on a separate plate or cutting board. Add a generous amount of compound butter to the top and cover it with parchment paper or foil and let rest for five minutes so the juices can come alive.

• Plate and Enjoy!