Lemon and Garlic Chicken with Thyme

Lemon and garlic chicken with thyme is on high rotation in our house. It’s a great dish to marinate the night before, or early in the morning. Then you can just pop the chicken in the oven with potatoes and serve it with a simple salad. I’ve made a few dishes recently with lemon puree. Simply a boil couple of lemons until soft and blend them to a smooth paste. I used some of this lemon puree, together with garlic harvested from my friend Sonya’s family farm, olive oil and thyme to make the marinade. Shred any leftover chicken for a sandwich filling, salad or a soup and save the chicken bones to make stock for another meal.

If you’d like to make other dishes using lemon puree, you might like to try this recipe: https://atamandastable.com.au/lemon-labneh/

Best wishes,

Amanda

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Print Recipe

Lemon and Garlic Chicken with Thyme

Servings: 6 people

Author: Amanda Lawson

Ingredients

• 6 chicken thighs, bone in, skin on
• 1/4 cup lemon puree
• 1/4 cup grated garlic (about 4 large cloves)
• 1/4 cup olive oil
• a few sprigs of thyme, leaves removed from the stems
• sea salt and black pepper

Lemon Puree

• 2 lemons
• 4 cups water

Instructions

• Slice the skin of each chicken thigh a couple of times to allow the marinade to soak in and season each piece with a little salt and pepper.
• Mix the lemon puree, grated garlic, olive oil and thyme leaves together and rub into the chicken thighs.
• Refrigerate for several hours or overnight.
• Bring out of the fridge an hour before cooking. Preheat the oven to 200°C (180°C fan-forced) and line a tray with baking paper.
• Place the chicken thighs on the tray and cook for about 50 minutes. The marinade will blacken on the skin as it cooks.
• Serve with roast potatoes and green salad.

Lemon Puree

• Boil the lemons in a saucepan of water for about 20 minutes until soft.
• When cool enough to handle, chop the lemons roughly and blend with 2 tbsp water to a smooth paste. Refrigerate until ready to use.

Notes

You will make more lemon puree than you need for this recipe. Use the extra to make lemon labneh, or my lemon olive oil cake.