Your six ingredients are:
Lemons | Chicken Thighs | Parmesan | Garlic | Thyme | Butter
I am delighted to bring you this delicious recipe for Lemon and Thyme Roasted Chicken, courtesy of Jenn at Food with a View.
It’s a great addition to the Collective’s recipe library as it ticks all the boxes for how we do things: quick, easy, delicious, and with only six ingredients too. If you’re feeling sneaky though, you could add in a seventh and roast some delicious parmesan asparagus alongside the chicken, like Jenn does. Seven ingredients? Ok, we won’t tell 😉
Jenn says that the secret to getting very crispy chicken is ensuring that the skin is really, really dry before you start. The night before (or early on the day) you are due to cook the dish, pat the chicken thighs dry with kitchen roll and lay them skin-side up, in a single layer on a baking sheet. Refrigerate, uncovered for at least 8 hours. They need to be brought back up to room temperature before roasting so plan to take them out of the fridge at least 45 minutes before cooking. Do this and you will be rewarded with crispy chicken that the whole family will love.
All photographs are by Jenn Kosar.
Lemon and Thyme Roasted Chicken
- June 27, 2018
- 4-6 people Servings
- 1 hr
- Print this
- 3 or 4 lemons
- 8-10 chicken thighs, bone in, skin on
- 1/3 cup of freshly-grated Parmesan cheese
- 4 cloves of garlic, crushed
- 1 tsp. fresh thyme leaves plus 8-10 whole sprigs
- 2 tbsp. butter
- To Serve (Optional)
- 1 bunch of asparagus
- Step 1
- Before you start Preheat oven to 260°C (250°C fan). Add just one oven rack to the lowest position. Spray two large sheet pans lightly with a non-stick cooking spray that has a high smoking point (such as rapeseed oil). Place one in the oven to begin preheating, and set the other aside.
- Step 2
- Slice one lemon finely and put the slices aside (you need the same number of slices as you have chicken thighs). Zest and juice the others so that you have 2 teaspoons of lemon zest and 2 tablespoons of lemon juice.
- Step 3
- Prepare the chicken Prepare the chicken for roasting. Using a sharp knife or metal skewer, poke 10-12 holes in the skin side of each chicken piece. Place the thighs skin-side down and sprinkle them with salt, freshly-ground black pepper, and 1 tablespoon of the parmesan cheese. Flip them over and repeat with same quantity of salt, pepper, and parmesan cheese.
- Step 4
- Place the thighs skin-side down on the preheated baking sheet and place lemon slices over the chicken, one on each. Return the baking sheet to the oven on the bottom rack. Roast chicken until the underside is beginning to brown, about 15 to 18 minutes, rotating pan halfway through if you do not have a fan oven.
- Step 5
- Using tongs, flip the chicken so it rests on the lemon slices and the skin side is now facing up. Continue to roast in the bottom half of the oven until the skin is beginning to crisp and the meat registers 165 degrees at the thickest point, about 12 to 15 more minutes. You can use a meat thermometer for this or alternatively, insert a fork into the thickest part of the thigh and check that the juices are running clear.
- Step 6
- Prepare the sauce Meanwhile, while the chicken is roasting, make the sauce. Combine the garlic with 3/4 teaspoon of salt to form a smooth paste. Mix the paste with 1/4 teaspoon pepper, 1 teaspoon fresh thyme leaves, the lemon juice, lemon zest, 2 tbsp olive oil, and the butter in a small bowl, and stir to combine. If you’re going to be cooking the asparagus too, then put 2 tablespoons of this mixture aside.
- Step 7
- Remove the chicken from oven and turn on the grill (broiler). While the grill heats, brush the chicken with half of the lemon/thyme/garlic mixture. Grill (broil) the chicken until the skin is crisp and well-browned and the meat registers 175 degrees, about 3-5 minutes, rotating pan as needed for even browning.
- Step 8
- If you want to also cook the asparagus, then place the spears on the second baking sheet, toss with the reserved lemon/thyme/garlic mix, scatter over the thyme sprigs and more parmesan, and pop in the hot oven while the chicken grills. The asparagus should take about 6-8 minutes to roast and soften and you can be taking out and resting your chicken in the meantime.
- Step 9
- Serve the crispy chicken with the asparagus alongside if you like, and a glass of very dry white wine.
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