A little white wine and butter don’t hurt, either! And, from a process perspective, making the sauce in the same skillet you used for the chicken is a double bonus – the sauce takes on extra flavor, and you only have one pan to clean. Tender, juicy chicken breasts with a light crust pair beautifully with a light sauce of citrus, garlic, and herbs. You probably have most of what you need for this already in your house. Simple, fresh ingredients are always a good start. Whether you are coming home harried from work or errands or kids’ activities or just wrapping up a(nother) long day, it’s comforting to have a dinner plan that you know is going to be simple to prepare and, equally if not more important, taste really good! After all, however simple the dinner, you’re still not going to want to cook it if you don’t want to eat it, too!Īlong those lines, this recipe has become one of my go-to MVPs. One thing I am pretty sure we could all use more of is quick, no-fail, delicious weeknight recipes. No cream!Įasy recipes like this creamy Tuscan chicken, bruschetta chicken, honey mustard chicken and green beans, or this brown butter sage chicken skillet hit the spot when you need to liven up basic chicken breasts! Salt and pepper, as needed.You’ll love this quick and easy lemon thyme chicken recipe for a go-to weeknight dinner! You can count on this no-fail method for cooking chicken breasts in a skillet, and pair it with a simple sauce of garlic, herbs, white wine, and citrus for a delicious meal. Remove from the oven and serve with additional sauce and fresh thyme. Bake for about 35 minutes on the middle rack. Place the thinly sliced Meyer lemons on the pan, as well. Remove and discard the stems from some of the thyme and sprinkle the leaves over the chicken, along with salt and pepper. Place the chicken on the parchment paper and pour 2/3 of the sauce over it, coating all sides of the chicken. In a small bowl, mix the lemon juice, Dijon, honey, and salt and pepper together. Line a baking sheet with parchment paper.
#Lemon thyme chicken roasted cracked
Kosher salt and freshly cracked black pepper The Recipe: Meyer Lemon and Thyme Roasted Chickenġ whole pasture-raised chicken cut into pieces (breasts cut in half, if too large)ġ/2 cup fresh Meyer lemon juice (from about 5 Meyer lemons)ġ/2 tablespoon honey (more or less to taste)ġ-2 Meyer lemons, thinly sliced for roasting If thyme isn’t your favorite herb, this dish is also delightful with rosemary. Let me know if you decide to give it a go. But, to be honest with you, I’ve never bothered. The lemon would really permeate the chicken. I suppose it’s worth exploring the idea of marinating the chicken in a portion of the sauce for a few hours before roasting. The breasts should be cut in half if they are too large. One thing to be aware of– your chicken pieces should all be relatively the same size. Fear not, the inside remains wonderfully juicy. It creates such a nice, dark exterior that I just love.
#Lemon thyme chicken roasted skin
They are perfect in this dish, since their skin is thinner and can be eaten– they almost become ‘candied’ when roasted.
I detect a hint of a pine, as well as a little more sweetness. These lemons taste a bit different than traditional ones. Whenever they are in season, I prepare a lemon sauce and drizzle it over roasted chicken. It’s easy to prepare, and makes a perfect family meal that can be complimented by so many wonderful flavors. Roasted chicken is another fine example of how good food does not have to be complicated. Today’s recipe is one that looks impressive and tastes incredible, yet comes together with little effort.
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