CHICKEN THIGHS WITH LEMON AND THYME
Maybe you still have a sturdy little pot of thyme in a sheltered spot in the garden. Here’s a wonderfully aromatic dish for a cold winter evening—as we work our way toward spring. If you don’t have fresh thyme, try dried thyme or poultry seasoning—or chopped rosemary. You’re going for earthy flavor and an aroma-filled kitchen. So many ways to fix those staples, chicken and red skin potatoes, but if you need quick and easy, this one’s for you. A hot pan, a few slices of lemon, a bit of white wine—add a salad and a glass of that wine and you’ve got dinner.
- 4 chicken thighs, bone in, skin on
- 2 tblsp butter
- About a pound of red=skin or new potatoes
- 3 tblsp fresh thyme (or rosemary, or 1 tblsp dried thyme
- 4-5 lemon slices, then zest and juice of remainder
- ½+ cup white wine and/or chicken stock
Dry chicken then season well with salt and pepper. Place thighs in oven-proof sauté pan over medium-high heat and cook until skin starts to crisp—turn and cook a few minutes more. Parboil cut up potatoes until almost fork tender. Remove chicken from pan—add butter, garlic, lemon zest and thyme and cook briefly, then add drained potatoes and stir well. Add wine/stock—heat to simmer. Add thighs back to pan with lemon slices—drizzle with lemon juice and more pepper. Bake in 400’ oven 15 minutes or so, to 175’ internal temperature and potatoes are cooked.
The Kitchen Hive