Last week we were in summer mode here, this week? Not so much.
It feels like we had June in May and now we are having April in June!
It was so cold here that I wanted to bake something in the oven, in hopes of warming up the house.
With a profusion of thyme growing already in the garden, and a plethora of lemons hiding out in the crisper.
It was decided that lemon chicken was in order.
Who can resist moist juicy chicken with a crispy lemony herb crust?
Well Bunny can, so she took her lemon and squeezed it all over her Quorn “chik’n pattie”.
That’s my veggie girl.
Doubt I will be posting that.
- 4 chicken breasts, on the bone with skin intact
- 4 lemons, divided
- 2 Tbs olive oil
- 1 Tbs papika
- 1 Tbs rosemary
- 4-6 Tbs fresh thyme
- salt and pepper to taste