Making thyme and lemon chicken thighs
Thyme and Lemon Chicken Thighs is a mouthwatering fusion of fragrant herbs and zesty citrus, elevating ordinary chicken thighs into a culinary masterpiece.
Thyme and lemon chicken thighs
This delightful recipe infuses tender chicken thighs with the aromatic flavors of thyme and zesty lemon. Succulent chicken thighs are marinated in a vibrant blend of fresh thyme, tangy lemon juice, garlic, and olive oil, ensuring every bite bursts with savory goodness. Roasted to golden perfection, these chicken thighs are perfect for a flavorful weeknight dinner or a special weekend feast. Enjoy the tantalizing aroma and robust taste of thyme and lemon in every mouthwatering bite.
Serves:
2 people
Time to Prepare:
15 min
Time to cook or cure:
45 min
Skill
braising
Serves:
2 people
Time to Prepare:
15 min
Time to cook or cure:
45 min
Skills:
Searing and Braising
Ingredients & Tools
Ingredients
- 1 tbs lard/tallow
- 2 chicken thighs
- 2 fresh onions
- 2 cloves garlic
- 2 bay leafs
- 1 home made stock cube
- 1 lemon, sliced
- 3 tbsp honey
- bundle of fresh thyme
- 1 tsp salt
- water to top off
Tools
- frying pan (cast iron is best
- tongs
- cutting board
- chef’s knife
- spoon
- cartouche (made from crease paper) or lid that fits pan
Useful guidelines
Searing the thighs
Make sure your pan is scalding hot before placing the thighs in them facing skin down. The skin should be crisped up and golden.
Place them on top of a dish when they are done and only add them into your beginning of your braising mixture when the onions are perfectly golden. This will add depth to your dish
Directions
Simply follow these steps in order to make lemon and thyme chicken thighs:
Step 1:
Chop up your onions and your garlic and gather all your ingredients together.
Step 2:
Introduce a lump of lard or tallow into your frying pan and bring up to high heat.
Step 3:
Place your thighs, skin down, into the hot lard/tallow and fry for about 5 minutes until the skin is gold and crispy. Place on a plate on the side.
Step 4:
In the pan, now add your onions and a bit of butter. Add in the garlic a few minutes later and fry until golden. Then add in honey and let caramelise for a minute.
Step 5:
Add in the bayleaf, a handful  of fresh thyme leaves, slices of lemon and place the thighs on top of the lemon slices. Poor over enough liquid (water or chicken broth) to cover the thighs. Add in 1 tsp of salt your home made stock cube. Starr until the stock cube dissolves. Cover with a lid or cartouche and simmer of 5 minutes before removing he lemon slices.
Step 6:
Braise on a low flame for a total of 40 minutes with the cartouche or lid on. Check if water does not disappear to rapidly Otherwise top it up in order to prevent the bottom from burning.
Step 7:
Take of cartouche and let the liquid evaporate until the sauce is of coating consistency. Finally sprinkle over a generous amount of fresh thyme leaves before serving.
Step 8:
Serve with garlic scape rice.
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