Description

This recipe features chicken marinated and cooked with lemon, thyme, garlic, and olive oil, resulting in a tender and juicy dish that’s full of flavor. Whether roasted, pan-fried, or baked, it’s a versatile and healthy meal option.

Ingredients

Scale

- 4 bone-in, skin-on chicken thighs (or your choice of chicken pieces)

- 2 tablespoons olive oil

- Juice and zest of 1 lemon

- 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)

- 3 garlic cloves, minced

- Salt and black pepper, to taste

- 1/2 teaspoon smoked paprika (optional, for extra flavor)

Instructions

Step 1: Prepare the Marinade

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme leaves (stripped from the sprigs), salt, black pepper, and smoked paprika if using.

Step 2: Marinate the Chicken

1. Place the chicken pieces in a large resealable bag or a shallow dish.

1. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 3: Preheat the Oven

Preheat your oven to 200°C (400°F) if roasting the chicken. If pan-frying, preheat a large skillet over medium heat.

Step 4: Cook the Chicken

Option 1: Roasting

1. Place the marinated chicken in a baking dish, skin-side up.

1. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the skin is golden and crispy.

Option 2: Pan-Frying

1. Heat a tablespoon of olive oil in the skillet.

1. Sear the chicken skin-side down for 4-5 minutes until golden. Flip and cook for another 4-5 minutes, then cover and cook on low heat for an additional 10 minutes, ensuring the chicken is cooked through.

Step 5: Serve

Serve the lemon and thyme chicken warm, garnished with extra thyme sprigs and lemon wedges for added flavor.