Lemon and thyme chicken

Lemon and thyme chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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with onion and garlic

This could end up being your favourite chicken dish. It is deliciously tasty! The marriage of thyme, lemon and garlic go so well with chicken. The skin is crispy, and the meat is moist and tender. Infused over caramelised onion rings makes a perfect meal anytime of day.

I used chicken Maryland for this dish, that’s basically a cut that contains both the thigh and the leg. Try and use fresh lemons, it does make all the difference. If you can’t find fresh thyme, dried thyme works well too. Use about a teaspoon. Keep an eye on it as it bakes, you can let all the liquid dry out a little so it caramelises but don’t burn it! Then add more water so you have a nice sauce. Baste every 20-30 minutes.

Such a simple dish with basic ingredients. Enjoy lemon and thyme chicken today.

Ingredients

2-3 whole lemons
6 sprigs of thyme
3 brown onions
¼ cup olive oil (plus enough to grease pan)
4 chicken Maryland cuts (Drumstick and thigh)
Salt and pepper
2 tbsp balsamic vinegar
2-3 cloves of garlic

Steps

Step 1
Preheat oven to 350°F – 180°C.

Grease a large roasting pan with olive oil.
Step 2
Season your chicken pieces generously on both sides with salt and pepper.
Step 3
Juice the lemons and add juice to mixing bowl. Add 2 tablespoons of balsamic vinegar. Add the minced garlic cloves. Add ¼ cup of olive oil. Mix well using a whisk.
Step 4
Peel the onions and cut into each one into 4 round thick slices. Place flat on the roasting pan, enough to line the bottom. Add some thyme sprigs over each piece of onion. Place chicken pieces, skin side up over onions and thyme. Give the dressing a quick mix and pour over each piece of chicken. Add one cup of water.
Step 5
Place in oven at 350°F – 180°C. and cook for approx. 60 to 70 minutes. During the cooking time, baste each piece a couple times. If the bottom is starting to dry out, add a little more water. Serve immediately with the onion rings and some of the oils and caramelised juices from the pan.

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