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/
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Lemon and Garlic Chicken with Thyme
- 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
- 2 lemons
- 4 cups water
- 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.
- 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.