Lemon Thyme Chicken
I received the Allergy-free Cookbook for my birthday a few months back, and despite reading it all the time, I have yet to make anything from it. What I like about this book is that its main focus is dairy, egg, gluten and nut free meals, and if a specific recipe is not free of all of those allergens, there are sections on the side that offer egg or gluten free etc. options and variations. I think that's an awesome idea! You can tailor the recipes exactly to your allergies. And a lot of the recipes are really simple, which is fantastic. For this recipe, you'll need:
- 8 chicken thighs or drumsticks or 4 chicken breasts on the bone with skins
- juice of 1 lemon
- 1 garlic clove, crushed
- 2 tsp fresh thyme leaves
- 1/2 tsp finely chopped fresh rosemary
- 4 tbsp olive oil
- salt and pepper to season
- finely grated zest of 1 lemon
1. Prep the lemon, garlic and herbs.
2. Marinate the chicken pieces in the lemon juice (save the squeezed lemon halves for later), garlic, herbs, 2 tablespoons of the oil and a little salt and pepper for at least an hour.
2. Preheat the broiler or grill to medium. Grill or boil the chicken pieces, skin side down, 4 inches from the heat for 10 minutes, then turn over. Brush with any remaining marinade and grill or broil until cooked through, another 8-10 minutes. WHAT I DID: roast in the oven at 375 degrees Fahrenheit for about 30 minutes. Put the squeezed lemon halves into the roasting pan for added flavour.
4. Transfer to warm serving plates and spoon any pan juices over. Garnish with the lemon zest before serving.
For side dishes, I cooked short grain brown rice, and boiled green beans and carrots together to save some time.
And there it is:
I think this is the perfect summer dish. The herbs and lemon are light and fresh, yet very flavourful. I drizzled the leftover marinade on the chicken and the rice, so everything has lots of lemony flavour. This dish just tastes healthy.