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Friday, September 28, 2012

Lemon Thyme Roasted Chicken

All right. Let's get savory. This is about as simple as it gets, but this simplicity does not compromise the dish's deliciousness in the slightest. Whether your making this as a quick week night dinner for yourself, or having it as a special occasion with a friend (hi Janie-spice), you will be more then satisfied with its crispy skin, juicy meat, and delicate citrusy fresh flavor. Jane and I made this as part of our pre-fasting meal for Yom Kippur, and it certainly did our last meal *and our stomachs* justice. Served beside your favorite side dish, in our case roasted butternut squash, a green salad and brussel sprouts, and you are in the midst of a feast. Beyond easy, season these babies up and pop them in the oven for 40-45 minutes, and you are more then good to go. One for the books? I vote yes.
Lemon Thyme Roasted Chicken

2 chicken breasts, skin on bone in
4 chicken thighs, skin on bone in
1 lemon
1 orange
2 tbs olive oil
3 strands fresh thyme
garlic powder

Recipe: Wash and clean the chicken. Preheat the oven to 400 degrees. Arrange your chicken in a spacious baking dish. Squeeze the lemon and orange juices over the chicken. Drizzle the olive oil. Remove the thyme leaves from the stem and sprinkle them over the chicken along with a generous amount of salt, pepper and garlic powder. Using you hands, massage all of this into the chicken, making sure to cover both sides of each piece with all of the seasonings. Bake in the oven for 40 minutes, or until cooked through. Turn on the broiler for 2 minutes at the end to ensure a crispy skin.
the whoooole plate. MMM.
Janie-spice SO excited about our last meal.

its chicken thyme

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