Wednesday, January 28, 2015

Citrus & Thyme Chicken Thighs

While I can't read, hear or think of the word "thyme" without starting to sing Simon and Garfunkel's classic Scarborough Fair.... "parsley, sage, rosemary and thyme...." I'm sure you can.

This recipe brings together the flavors of lemons, orange zest, fresh thyme and baked dark-meat chicken to fill the house with wonderful smells and the dinner plate with delicious fare. Fall-off-the-bone, juicy and mouthwatering chicken.

  • 4 Chicken Legs (thigh and drumstick)
  • Handful of Thyme Sprigs
  • Salt & Pepper Grinders 
  • 1 Lemon (cut in thick slices)
  • 1/2 Yellow Onion (cut into huge pieces)
  • Orange Zest (fresh or dried works fine)
  • 2 Tbs Unsalted Butter 
Arrange the chicken quarters in the pan, here we used two pie pans instead of one larger roasting pan. Coat the skin of the chicken in the orange zest, liberally crack fresh pepper all over the chicken and just two salt grinder twists on each quarter. Toss in the large chunks of onion around the legs.

Place the lemon slices around the quarters and arrange the thyme springs evenly. Bake the chicken in a preheated 350 degree oven for 45minutes, then place 1/2 Tbs of unsalted butter on top of each quarter and continue baking at 350 for another 45 minutes. 

This chicken pairs great with honeyed carrots and wild rice, enjoy!