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LEMON/THYME CHICKEN

4 CHICKEN THIGHS
SALT AND PEPPER
1 TSP OLIVE OIL
1 LEMON
1 T FRESH THYME, CHOPPED FINELY
2 TSP BUTTER

SALT AND PEPPER THE CHICKEN THIGHS.

HEAT OVEN-SAFE METAL PAN, COAT WITH OIL.

PRE-HEAT OVER TO 350°.

COOK THIGHS SKIN-SIDE DOWN OVER MEDIUM HEAT UNTIL SKIN IS CRISPY AND BROWN.

FLIP CHICKEN AND COOK FOR A COUPLE OF MINUTES.

SQUEEZE LEMON OVER CHICKEN, TOSS RIND INTO PAN, AND PUT INTO OVEN UNTIL CHICKEN COOKED THROUGH (~10 MINUTES).

REMOVE CHICKEN FROM PAN AND POUR OFF EXCESS GREASE.

ADD THYME AND BUTTER TO PAN, SCRAPE BROWNED BITS, SQUISH LEMON RINDS, AND STIR IT ALL TOGETHER.

REMOVE LEMON RINDS AND POUR SAUCE OVER CHICKEN.