How To make Lemon Thyme Chicken
Ingredients
1 1/2
pound
chicken, breast halves, boned and skinned
4
each
garlic, cloves, mashed
2
tablespoon
olive oil
1
salt (optional)
15
each
lemon thyme, or thyme sprigs
2
tablespoon
lemon juice
1
pepper, freshly ground
Directions:
Place chicken in dish large enough to hold it all in one layer. Break thyme sprigs in half and ruise them. Scatter over chicken with garlic. Toss with olive oil, lemon juice and black pepper. Cover and marinate in refrigerator for 6-8 hours. Turning 3-4 times.
Prior to cooking brush marinade off chicken. Grill over medium hot coals (or in broiler) for about 10 minutes. Turn frequently and sprinkle with a little salt when almost done.
How To make Lemon Thyme Chicken's Videos
Lemon Thyme Chicken: A clean-eating mid-week treat
Eating clean means no processed foods. And this dish couldn't be easier... a simple mid-week treat that's tasty, healthy and bursting with flavour. (And look out for the random visitor at the end of the video!)
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LEMON THYME CHICKEN - ITALY (recipe included!)
A simple recipe I came up with while thinking about the tastes of the Mediterranean, its easy to make and very flavorful.
Best if served directly from the oven to the table,
LEMON THYME CHICKEN
6 Bone in chicken thighs
1 Lemon, squeezed
5 Cloves of garlic, sliced
1 Medium onion, chopped
1 Cup water
10 Springs of thyme
Slices of lemon
Dry oregano
Salt
Pepper
Olive oil
Dry out he chicken, season with salt, pepper and oregano on both sides.
In a heavy skillet heat olive oil and lay the chicken skin side down. Brown for 5-6 minutes on medium heat, then turn and brown for another 2 minutes. Remove and set aside.
Add the onions and garlic and cook for 3-4 minutes until translucent.
Add the lemon and scrap the bottom of the pan, add the water and bring to low simmer.
Place the chickens back on, add thyme and lemons.
Add water as needed but do not cover the chicken.
Place the pan with top on in a pre-heated oven to 375F for 1 hour.
After 1 hour remove top and place back to over for 30 min.
Spatchcock Chicken Recipe with Lemon Thyme Pan Sauce
So happy to be continuing in my soigne video series with this super delicious Spatchcock Chicken Recipe with Lemon Thyme Pan Sauce! It’s crazy easy to do and loaded with flavor, and the best part is that it takes an hour on the dot to prepare. Just think, you can have an insanely delicious meal on the dinner table in under 1 hour. Since I’ve done beef, fish and pork for the soigne video series I felt the only thing left to finish off the bunch was chicken. Now that I’ve hit the most famous 4 proteins I can now go back to the drawing table and do whatever I’d like.
Need a great week night meal? Check out this delicious and easy to make Chicken Recipe with Lemon Thyme Pan Sauce!
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Spatchcock Chicken Recipe with Lemon Thyme Pan Sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Chef Billy Parisi
Ingredients:
1 tablespoons of olive oil
1 spatchcock chicken
1 ½ sticks of unsalted butter cut into pads
1 ounce of chopped pancetta
1 ½ cups of peeled pearl onions
2 finely minced cloves of garlic
6 lemon wheels
1 teaspoon of fresh thyme leaves
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Preheat the oven to 400°.
2. Season the chicken on both sides with salt and pepper.
3. Heat the olive oil in a large sauté pan at medium-high heat and place the chicken skin side down once the oil begins to lightly smoke.
4. Cook until golden brown, about 4 to 6 minutes.
5. Flip the chicken over and add in a ½ stick of butter. Baste the chicken.
6. Finish the chicken in the oven at 400° for 45 to 50 minutes or until cooked throughout.
7. Once the chicken is finished cooking, remove it from the pan and discard the pan drippings.
8. Return the pan to the burger over medium-high heat and add in the pancetta and cook until about ½ way done cooking and then add in the pearl onions and sauté for 3 to 4 minutes or until lightly browned and tender. Stir in the garlic, lemon wheels and thyme and sauté for another 2 minutes.
9. Finish the sauce with the remaining butter and salt and pepper and pour over the chicken.
Lemon Thyme Chicken Recipe
Quick and easy marinade for chicken or pork
???? Easy Weeknight Lemon Thyme And White Wine Chicken Recipe
Easy Weeknight Lemon Thyme And White Wine Chicken Recipe
This is a great, easy, tasty, weeknight chicken dinner that makes the most of a one-pot chicken recipe! The combination of lemon and white wine is incredible, and pan frying in cast iron before braising in the oven makes a delicious tasing moist chicken with crispy skin! It's almost like chicken piccata... except different.
Ingredients
4 chicken thighs, skin on and bone in
Salt & pepper to taste
120g (about 4) shallots, quartered
½ lemon, sliced
3 cloves garlic, smashed
5 sprigs thyme
30 mL (2 Tbsp) olive oil
125 mL (½ cup) white wine
175 mL (¾ cup) chicken stock
Method
Preheat oven to 350°F (180°C).
Season the chicken with salt and pepper.
Heat a large heavy-based dutch oven or pan over high heat.
Cook the chicken for 3-4 minutes each side or until golden.
Add the shallots, lemon, garlic and thyme, getting the lemon slices to the bottom.
Add the wine to the pan and cook for 30 seconds, scraping the bottom with a wooden spoon.
Add the stock and bring to a boil.
Roast in the oven for 30--35 minutes or until the chicken is cooked through.
Serve with rice, couscous, or roasted veg.
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Lemon, Thyme and Rosemary Chicken Recipe
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