![]() ![]() Recommend add more thyme, also used hickory-smoked salt to pre-season chicken. Perfect for summer supper, light but satisfying. We loved it! We don’t eat the skin andI only had chicken thighs on hand, It still came out delicious!įantastic Mediterranean-style chicken with olives. Works great! This one is in my regular rotation. Let sit at least 15 minutes and up to 1 hour before serving. Season with more salt and pepper drizzle reserved lemon juice and remaining 1/2 cup oil over. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. ![]() Place on a rimmed platter, shingling slices. Pull chicken meat from bones and slice 1/2" thick. Transfer to a cutting board and let rest 10–15 minutes. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160☏, 8–10 minutes longer. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set remaining lemon slices aside for serving. oil and toss to coat season with salt and pepper. Place half of lemon slices in a small bowl. Thinly slice 1 lemon crosswise into rounds pluck out seeds. Place on a rimmed baking sheet let sit at room temperature at least 30 minutes and up to 1 hour. Pat chicken breasts dry season generously all over with salt and pepper. Drizzle the pan sauce on top of the slices of chicken and serve.Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low for a charcoal grill, bank most of the coals on one side). Remove from the oven and let the meat rest for 5 minutes before slicing. Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. ![]() Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Heat the olive oil in a skillet over medium heat add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. A quick and simple recipe – perfect for a weeknight! How to Make Lemon and Thyme Chicken Breasts Both of my kids liked it and so did my husband. The meat turned out really tender, moist, and so delicious. I basted the chicken breasts a few times while they were in the oven so they would stay moist. The dish was very simple to put together and it smelled amazing while it baked. I adapted it a bit by using skinless chicken breasts and I used chicken broth instead of wine because that is what I had on hand. I recently saw a few recipes for the Barefoot Contessa’s lemon and thyme chicken breasts floating around the web, and the recipe looked so good I had to make it. ![]()
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