Ingredients
- 4 Tablespoons (60 ml) olive oil
- 4 chicken pieces (thighs and drumsticks)
- Handful thyme sprigs, plus extra for garnish
- 1 Tablespoon (15 ml) lemon juice + 1 teaspoon lemon zest
- Salt, to taste
- 2 cloves garlic, peeled and sliced
- 1 lemon, sliced
Recipe Description
DESCRIPTION: The thyme in this AIP lemon thyme chicken recipe makes the dish pop. While a simple salad will work on the side, I’ve got some fancier ideas in mind.
This herb really makes this dish much more flavorful. If you’re not a frequent user, it has a mild minty flavor and dry aroma.
It is sold fresh and dried. Fresh thyme needs to be used quickly – in about a week or so. Dried thyme is more forgiving, allowing you to store it for as long as a year once opened.
Thyme has a lot of good things going for it in addition to spicing up your autoimmune diet recipes. It’s full of healthy nutrients such as vitamin C, vitamin A, iron, manganese, and fiber.
Recipe Directions
- Preheat the oven to 350 F (180 C).
- Place the olive oil and chicken pieces into a large bowl. Add the thyme sprigs (run your fingers along the stalks to remove the leaves) and the lemon juice, zest, and salt. Use clean hands to mix everything well, massaging the flavors into the chicken.
- Place a pan over high heat and when hot, place the chicken pieces into the hot pan skin-side down. Cook until the skin is crispy, then use tongs to turn the chicken over, cooking the underside for 1 more minute. Remove the pan from the heat and add the garlic and lemon slices to the pan, coating everything in the rendered fat and juice.
- Place everything (chicken skin-side up) into an oven-proof dish and place in the oven for 20-25 minutes or until the chicken has cooked through.
- Serve garnished with a scattering of fresh thyme leaves and serve with any side dishes of your choice and season with more salt, if needed.
