It is about thyme... I mean, time, that I post a new recipe. Today I wanted to share a very simple yet delicious version of lemon chicken I recently made. If you are a fan of garlic and lemon, then this will be something you make over and over. I adapted this recipe from Ina Garten's recipe. Hopefully you will give iot a try, and enjoy!
LEMON CHICKEN
1/4 cup olive oil
2-3 TBSPs minced garlic, I used 10 cloves
2 shallots, diced finely
1 TBSP grated lemon zest
2 TBSPs lemon juice, freshly squeexed
1 tsp. oregano
2 tsps. chopped fresh thyme, or 1 tsp dried thyme
1/2 cup chicken stock
salt and pepper
4 boneless chicken breasts, skin on
1 lemon
Preheat oven to 400 degrees F
Pour oil into small saute pan and over medium to medium-low heat, add shallots. Cook 1-2 minutes. Then add garlic and cook 1 more minute. Take off heat and add the chicken stock, lemon zest and juice, oregano, thyme, and 1 tsp. salt. Mix well, and pour into baking dish.
Place chicken breast skin side up over the suace. Brush the breasts with olive oil and salt and pepper liberally. Cut the lemon in wedges and rest in between chicken pieces.
Bake for 30-40 minutes, until chicken is done and lightly browned. Cover pan with aluminum foil and let rest 10 more minutes. Serve the chicken over quinoa, rice or polenta.
My favorite reaction to this recipe was when my son Louis said "that the kitchen smelled like Olive Garden!!"
Let me know what you think.
Peace
-Scott
