Simple Weeknight Lemon Thyme and White Wine Chicken Recipe. This recipe makes great use of a one-pot chicken recipe. pan-frying cast iron before baking in the oven creates a succulent, moist chicken with crisp skin.
Basic ingredients for lemon and thyme
4 chicken thighs skin-on and bone-in Salt and pepper to taste
120g (about4) shallots,
half lemon,
3 cloves garlic,
diced 1/2 lemon,
chopped 5 sprigs of thyme
30mL (2 Tbsp), olive oil
125mL (1/2 cup) white wine
175mL (1 cup) chicken stock
How to make lemon and thyme recipe
Pre-heat oven to 350°F (180°C). Season the chicken with salt & pepper. Over high heat, heat a heavy-based pan or dutch oven.
After this, The chicken should be cooked for about 3-4 minutes on each side, or until it is golden.
The shallots and garlic, as well as the garlic, lemon, and thyme, should be added to the pan.
Make sure the lemon slices are at the bottom. Cook the wine in the pan for 30 seconds. Scrape the bottom of the pan with a spoon. Bring to boil the stock.
Bake in the oven for between 30- and 35 minutes, or until the chicken is cooked through. Serve the chicken with rice, couscous, or roasted vegetables.