Chef Joel & Jenn: Lemon Thyme Chicken
It's been a couple of months since the last Chef Joel & Jenn post and with that I know I've begun falling behind my goal to write a certain number of these this year. To try and right that wrong I'm going back and writing up the last one we did in late July right before Jenn whisked me away to Paris for my 30th birthday.
The recipe came way of Jenn's favorite cookbook The Complete Cooking for Two Cookbook, which is nearly 500 pages of recipes for two-people. Although I continue to argue with her that finding recipes online is the superior method, every once in a while she will have us dig out the cookbooks and try a new recipe. The good news is with this one she made the absolute right call.
This is by far one of the easiest recipes we've ever made, it only had four ingredients and for the most part it was all prep and then put it in the oven and let it cook. The first thing we had to figure out is what a broiler pan was (never had used one) and then when we saw it was already in our oven we were ready to go. We set the oven to 450 degrees, made the marinade which is butter, thyme, lemon juice and zest, and salt and pepper. We combined all of that into a bowl, and used a brush to put it both on top of and under the skin of the chicken.
From there we put the chicken in the oven on the broiler pan and a little less then an hour later we had glorious, juicy, chicken thighs. For our sides we had a nice rice pilaf and some pan seared zucchini. It was an incredibly simple and delicious meal and one that I could absolutely see us making again in the future.
Because this recipe came from a cookbook I'm not going to post the recipe. If you want it you should The Complete Cooking for Two Cookbook.
