Wednesday, November 11, 2009

Lemon and Thyme Chicken with a Potato and Tomato Medley


 
 

I almost always buy chicken with skin and bone, as it’s cheaper and much more flavourful compared to boneless/skinless chicken breasts.  The chicken here is marinated with lemon juice, lemon zest, olive oil and Thyme.  Ideally it’s best to marinate overnight or for at least 5 hours, but if you don’t have time to marinate that’s okay too.  

You can choose to marinate in all ingredients the ingredients below, or add to the chicken about 30 minutes before you cook.

For Chicken:
2 chicken pieces with bone and skin
1-2 tablespoons of fresh thyme chopped
Zest and juice from one lemon
¼ cup of olive oil
Salt and Pepper

Preheat oven to 400 f.
Place chicken in dish and let roast until skin is brown and crispy.  I find the best test for a whole chicken or for chicken thighs is to shake one of the bones, and if it breaks apart easily from the chicken, it`s done.

Potato and Tomato Medley:
Mix of purple, red and white small potatoes cut in half
Bunch of grape tomatoes cut in half
2-3 garlic cloves minced
Clean and parboil potatoes in salted water.  Heat frying pan with about a tablespoon of olive oil.  Add the potatoes with the garlic and cook for about 10 minutes.  Once they`re starting to brown a little add your tomatoes, season with salt and pepper and cook for another 5-10 minutes until done.  This is colourful side that looks great with any main dish, plus it's easy and takes no time at all.

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