Pamela Durkin
The complementary and classic pairing of lemon and thyme lends an elegant cachet to this simple dish. It’s an easy-to-prepare meal you’ll be proud to serve guests and family alike.
My Darling Lemon-Thyme Chicken and Shallots
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil or camelina oil, divided
- 16 small shallots, skin removed
- 1 tsp (5 mL) dried thyme, divided
- 1/2 tsp (2 mL) sea salt
- Freshly ground black pepper, to taste
- 4 skinless, bone-in organic chicken thighs (about 1 1/4 lbs/560 g)
- 2 garlic cloves, minced
- 1 lemon, thinly sliced in rounds
Nutrition
Per serving:
- calories166
- protein14g
- fat7g
- saturated fat2g
- trans fat0g
- carbohydrates14g
- sugars0g
- fibre3g
- sodium345mg
Directions
01
In large cast iron skillet, heat half the oil over medium heat. Place shallots into skillet and toss with 1/2 tsp (2 mL) thyme, salt, and pepper. Reduce heat and brown shallots on one side for 5 minutes; stir, then turn over, cover, and cook for another 5 minutes.
02
Remove lid and push shallots to one side of skillet. Add remaining oil and place chicken thighs in skillet, making sure they have enough room to brown nicely.
03
Cook thighs for 5 to 7 minutes to get a nice sear and golden colour on one side. Turn, and spread minced garlic over top. Sprinkle with remaining 1/2 tsp (2 mL) thyme, rubbing between your fingers as you sprinkle to release its flavour and volatile oils. Arrange lemon slices on top of thighs, cover, and cook for another 10 minutes, or until chicken is no longer pink inside.
04
Remove chicken and shallots from pan along with any juices or browning that remains. Place atop steamed greens of choice and serve immediately with roast potatoes, quinoa, or rice for a complete meal.
