When there’s no thyme for roasting a whole chicken!
Haha yea, that just happened 😉
- 2 skinless, bone-in split chicken breasts (1.4lbs)
- 1/2 lemon, halved
- 10 small sprigs of fresh thyme
- 1 thick slice of onion
- sea salt & black pepper
- 1 tblsp olive oil
The thyme plants I picked up at the market have just been calling my name for a dish like this!
And it couldn’t have been easier…
Preheat oven to 350F.
Coat chicken (both sides) with the olive oil, then season with sea salt and black pepper however you see fit 🙂
Give a squeeze of lemon juice over the top and lay down the fresh thyme sprigs.
Then place the thick onion slice (halved) on top.
Pop into the preheated oven, uncovered, for 45 minutes (or until done.)
I always feel like I’m in the Barefoot Contessa’s kitchen when I make recipes like this…
Please tell me I’m not the only one?
Served with another round of “risotto” made from this delicious Trader Joe’s Harvest Grains blend.
Same method as before!
And a side salad for some fresh greens.
Love how lettuce from the farmer’s market actually has a “lettuce scent” versus the grocery store version which usually just smells like a bunch of nothing more often than not! 🙂
The chicken turns out moist & delicious, bone-in is definitely the ticket to making sure that’s the case 😛
And the flavors of fresh lemon and savory thyme are just so delicious, not sure why but I’m just loving that combo these days!
The creamy parmesan “risotto” just made the meal complete….
And it was all ready in less than an hour, most of that time spent just watching the chicken roast away in the oven.
See, who says you can’t have a home-cooked meal on a busy work-week night 😀
Not I , my friends, not I!
Exciting events ahead today… more later! 😛