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
Set oven to broil with rack positoned 6-8 inches from heat.
Line a baking sheet with foil.
Lay chicken breasts on baking pan and drizzle with olive oil.
Squeeze one of the lemons evenly over chicken.
Sprinkle with paprika, rosemary, thyme and salt and pepper.
Cut remaining lemons in half, trim bottoms so they sit on baking sheet evenly.
Drizzle with olive oil and sprinkle with thyme and salt and pepper.
Broil chicken and lemons 4-6 minutes, until nicely browned and crispy.
Turn down oven temperature to 375 degrees and continue to bake for 30 mins.
Place chicken on serving platter and squeeze cooked lemons over top and serve.