Description
Oven baked lemon chicken with thyme.
Ingredients
- 6 whole Bone In Thigh Pieces Of Chicken
- 6 whole Large Carrots
- 1-½ cup Water
- 1-½ cup White Wine
- 3 whole Bay Leaves
- 1 whole Lemon
- 10 leaves Thyme
- ¼ cups Olive Oil
Preparation
Preheat the oven to 315°F.
Place the sliced carrots (or other vegetables of your choosing) in a large oven safe dish. I use an 4″ x 11″ dish. Pour over water and wine. Add in bay leaves. Place chicken breasts on top of the carrots. Add 6 sprigs of fresh thyme to the dish.
Zest the lemon and then cut into slices. Sprinkle the lemon zest over the chicken and be sure to get some zest in the liquid. Arrange slices of lemon on top of the chicken breasts. Drizzle the olive oil over the tops of the chicken breasts. Sprinkle with a generous amount of salt and pepper.
Bake for 1 hour at 315° then raise the temperature to 400° and bake for an additional 30 minutes to brown the skins.
