Sunday, February 21, 2010

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

This recipe is quick and easy enough to make after work. The lemon and thyme compliment each other well - also try it with fresh rosemary or oregano. I made this with chicken thighs, trimmed of excess fat. Serve this with the lemon slices from the pan over rice to absorb the delicious sauce.

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

2 lemons, divided use
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 chicken thighs and 4 drumsticks (2 and 1/2 pounds total)

Preheat oven to 450°. Grease a 9x13-inch baking dish.

Slice 1 and 1/2 lemons into 1/4-inch slices and place in a single layer in prepared dish. Arrange chicken over lemons in a single layer, skin side up.

Combine the juice of 1/2 lemon, olive oil, thyme, garlic, salt and pepper in a small bowl. Spoon mixture evenly over chicken and lemons in baking dish. Bake, uncovered, for 40-45 minutes, until browned and cooked through. Serve chicken with lemon slices. Serves 4.

Chicken is ready to bake

Ready to serve!
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