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Rustic Lemon Herb Chicken | Recipe

Posted on September 12, 2014 by Warrick Dowsett | 0 comments

The firewood is stacked, the leaves are turning a rusty golden hue.  This Lemon Herb Chicken Recipe is the perfect fix for a cool Fall day.  Serve with a side of our crispy potatoes and warm brussel sprout and bacon salad

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Ingredients |

8 Chicken Thighs (bone in - skin on)
5 Lemons (3 for juicing and zesting, 1 for slicing, and 1 for garnish)
Fresh Rosemary
Fresh Thyme
Garlic
Olive oil
Salt & Pepper to taste

 

Method |

Preheat oven to 425 degrees F.

In a small bowl, combine juice of 3 lemons, zest of 2 lemons, 3 cloves chopped garlic, 2 sprigs of rosemary chopped and 2 sprigs of thyme leaves (remove leaves from sprig stem).  Add salt and pepper to taste.  Stir together and set aside.

Rub chicken thighs in olive oil and season with salt and pepper. 

In a large skillet (preferably one that can transfer directly to oven), on medium high heat, add enough olive oil to just cover bottom of pan, sear chicken breasts starting with skin side down for approximately 5 minutes on each side, cook until both sides are nice and browned.

Turn stove top heat off.

Pour lemon juice herb mixture over chicken.

Add fresh sliced lemons over chicken breasts and underneath chicken breasts, add cloves of garlic (it is okay to leave husk on garlic) and fresh sprigs of thyme and rosemary to pan.  Bake in oven for 40 minutes or until cooked through. 

To serve, place chicken on plate and drizzle pan juices over top.

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