Sunday, June 7, 2009

Mediterranean Chicken with Lemon, Thyme, & Garlic

This recipe is a hodge podge of things that I vaguely remember from various recipe books, dishes I have eaten in restaurants, and my own imagination.
8 small chicken thighs (bone in, skin on)
handful of fresh thyme (or substitute 1 tbsp dried thyme)
1 medium lemon
6 large garlic cloves
1 cup dry white wine
olive oil

  1. Marinate chicken (in refrigerator) in 1/3 of the thyme (stems removed), all of the white wine, all of the garlic (smashed, peeled, and halved) plus 1 tsp salt and some fresh ground pepper for 1 hour.
  2. Remove chicken from marinade and set marinade aside.
  3. Coat the bottom of a large shallow pan with olive oil and brown chicken skin side down until skin is crispy over medium low heat (you may want to use a lid to prevent oil splatter).
  4. Once chicken is brown remove from pan and place in glass baking dish and set aside (do not refrigerate at this point).
  5. Pour marinade into discarded chicken pan and stir and simmer contents over medium heat until garlic is tender.
  6. Pour mixture over chicken and add lemon slices (with pith, rind, and seeds removed) plus the rest of the thyme (reserving a few sprigs for garnish) and some fresh ground pepper.
  7. Bake in a oven at 400 degree until the juices of the chicken run clear when stabbed near the bone and the flesh is firm.
  8. Garnish with fresh thyme

We had our chicken with spiced potatoes and spinach and baby lettuce salad with tomatoes, cucumbers and Greek sheep's milk feta.

~Serves 4~

1 comment:

  1. mmmmm delish!!!! next thing to make! thanks li