This one is due for too long; so much so that I had even forgot how have I made it…. Well, almost! Thankfully this recipe was very very simple and I finally could recollect my memories. The main reason of making this one was the home grown thyme. My husband was constantly insisting me to use the thyme he had grown in our kitchen garden but I was not pretty sure about the best way to use it. So he finally took the initiative to find me a quick and simple recipe and then there was no escape for me! Just kidding!
This simple dish turned out amazing and I got to know how amazingly thyme goes with chicken – roasted or fried. Get the freshest bunch of thyme leaves and use any chicken pieces you like. You can make whole chicken roast also in the same process. I used leg pieces this time and I am sure I will repeat the same prep with a whole chicken shortly.
- Chicken legs – 4
- Lemon juice – 2 tbsp
- Salt to taste
- Crushed black pepper to taste
- Fresh thyme – 1 bunch, approximately 1 cup of loosely packed leaves
- Garlic – 5 cloves
- Olive oil – 2 tbsp
- Chop the thyme leaves finely; reserve few sprigs for garnishing. Crush the garlic cloves.
- Mix the chicken pieces with the lemon juice, olive oil, chopped thyme, salt and pepper to taste. Set aside for 10 to 15 minutes.
- Heat a griddle or grill pan and drizzle some oil on it.
- Sauté the chicken pieces until they are soft and there is no trace of pink.
- Serve hot with lemon wedges garnished with fresh thyme sprigs.