Tuesday, January 15, 2013

Baked Lemon Thyme Chicken

This dish screams freshness. Right in your face it's screaming: "Hey, I'm fresh and delicious and you should make me because it's cold outside, and I will remind you of better, warmer days". And it does, it absolutely does remind me of better, warmer days (Spring, I miss you!). It's lemony and herby and is simplicity at its finest. It's really good. I made this dish for dinner on Sunday and it was so simple, we had thyme rice pilaf as well as sauteed green beans and this salad. Yum. The whole meal was just perfect. The best part of all is that the chicken is healthy as well as delicious. And it provides great leftovers - salad topped with shredded chicken, stir fry, chicken sandwich, leftovers = freaking yum. You should make this soon, you'll be so glad you did!

Baked Lemon Thyme Chicken
4 large bone in, skin on chicken breasts
1/4 cup olive oil
4 cloves garlic, minced
1/2 cups chicken broth
2 tbsp white wine vinigar
1 tablespoon chopped thyme
1 1/2 teaspoons dried oregano
1 lemon juiced, and zested
4-6 sprigs of thyme
1 lemon, cut into wedges
Salt and Pepper

In a small pot heat over medium low heat olive oil, garlic, chicken broth, vinigar, chopped thyme, oregano, juice and zest from one lemon and 1 tsp salt. Warm the mixture until it becomes fragrant and simmers slightly, about 5 minutes.

When the oil mixture has finished cooking pour it into a large baking dish place chicken breasts over the oil mixture, skin side up. Using a pastry brush (or your hands) smear oil mixture over the top of the chicken breasts, till covered completely. Drizzle with a few more tablespoons of olive oil and sprinkle liberally with salt and pepper. Tuck lemon wedges and thyme sprigs around and in between chicken breasts.

Bake in a 400 degree oven for 30 - 40 minutes until the chicken is cooked through (165 degrees) and skin has become brown. Finish with a final sprinkle of salt and plate with lemon slices and extra thyme for garnish.

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