John Myers
Poultry: Lemon Thyme Chicken
The perfect poultry: lemon thyme chicken recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken thighs
- 0,5 piece Lemon fresh
- 2 Branches Fresh thyme
- 0,5 teaspoon Black pepper from the mill
- 2 piece Garlic cloves chopped
- 5 tablespoon Extra virgin olive oil
- 5 Discs Lemon herb butter *
- 0,5 teaspoon Grained vegetable broth *
- 1 Tablespoon (level) Flour
- Rub the zest of half a lemon and squeeze the lemon. Peel the garlic and dice very finely. Mix lemon zest with garlic, juice of half a lemon, pepper and the leaves of two sprigs of thyme and stir with olive oil.
- Brush the chicken legs with the marinade on both sides and let it steep for about 4 -5 hours. (Fridge)
- Water a Roman pot according to the instructions and place the chicken legs in it. Pour some water (approx. 50 ml) and stir in the vegetable stock. Put two pieces of lemon butter on each leg – the recipe is from the recipe collector Miscellaneous: Place LEMON ~ HERBS ~ BUTTER, cover and fry at 175 degrees circulating air for about 1.5 hours.
- Scrape the herb mixture from the thighs into the sauce (risk of burns!) And transfer the chicken legs to a baking sheet. Brown until crispy under the grill for approx. 5 – 7 minutes.
- Mix a piece of lemon herb butter with a tablespoon of flour. Use it to bind the leaked meat juices and, if necessary, season to taste. Salt was not used here, the marinade was flavorful enough.
- Place the chicken legs with a little sauce on warmed plates and serve with the desired side dish – here it was a vegetable salad.
- * Link to spice mixes: Granulated vegetable broth
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