Every time I cook chicken I face the issue of how to make it taste unique and how to separate it from the myriad of other chicken dishes. Don’t get me wrong, chicken is an amazing food and it is versatile, but you have to know how to work with it. I’ve struggled with cooking chicken. Whether it comes out dry, bland, or undercooked, I somehow mess it up. But I finally got things right with my Lemon Thyme Chicken recipe. The trick is to brown the chicken and create a crispy skin before placing it in the oven. The other trick is to season generously. It might seem heavy handed at first, but I’ve found that seasoning is one of the main differences between my cooking and a restaurant quality dish.
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Lemon Thyme Chicken
- 4 Chicken Thighs
- 1 Lemon (Sliced)
- olive oil
- Generously salt and pepper the chicken on both sides. Cover the bottom of a medium sized pan with oil and place chicken skin side down at a medium-high heat.
- Cook chicken until the skin is golden brown.
- Place chicken skin side up in a glass pan. Season the chicken with thyme and place lemon slices on top of the chicken. Cook at 375 for 25 minutes.