Lemon Thyme Chicken
INGREDIENTS:
2 lbs chicken thighs
1 ½ tsp Himalayan salt
1 tsp Garlic powder
1 tsp Onion powder
½ tsp Dried thyme
½ Paprika
¼ tsp Cayenne pepper
1 onion, diced
3 T Butter
1 T Olive oil
2 C Hot water
2 tsp Better than Bouillon paste, Chicken Flavor
2 T AP Flour
2 Lemons, juiced + 1 lemon, sliced = 4-6 slices for garnish (Meyer lemons preferred)
1/2c Half & half
4-6 sprigs Fresh thyme
INSTRUCTIONS:
1. Prepare chicken by placing on a lined foil baking sheet. Preheat oven to 365 F.
2. In a small mixing bowl, combine spices. Sprinkle over both sides of the chicken. Bake for 25-30 minutes, or until they reach 165 F, in the thickest part.
3. While chicken is cooking, make the sauce in a large saucepan, melt oil and butter on medium. Add onions and sauté until slightly translucent. Sprinkle flour over onions while cooking. Almost like you’re making a base for béchamel. Cook and stir for 2-3 min.
4. Add bouillon paste to hot water and dissolve. Slowly whisk into onion/flour mixture. Simmer for 3-4 minutes.
5. Add lemon juice. Stir.
6. Warm half and half. Whisk in until dissolved. Reduce heat and keep warm. Remove thyme leaves from four stems and add to sauce.
7. Once chicken is cooked, spoon into the lemon/thyme sauce.
8. Garnish with more fresh thyme and lemons, if desired. Serve over rice or potatoes.
