This one is quick to prep, but you'll need an hour for it to cook.
Chicken parts (we use six chicken thighs, but the original recipe called for a whole chicken, cut up, and I've done it with drumsticks) 2 tablespoons olive oil, plus enough to coat a baking dish 2 tablespoons lemon juice 1/2 teaspoon thyme 1 or 2 limes, cut into wedges Black pepper to taste (try a quarter teaspoon, you can add more when you serve it)
Preheat oven to 375F (180C if you're in the metric part of the world) Put the chicken pieces in an oiled baking dish Mix the olive oil, lemon juice, pepper, and thyme Pour the liquid over the chicken
Bake for 45 minutes or until a meat thermometer says it's done (my oven runs a little slow, so about 50 minutes) Serve the chicken, with the lime pieces alongside. Squeeze lime juice onto your chicken before eating.
If you're trying for low fat as well as low salt, use skinless chicken pieces or just don't eat the skin.
There's nothing sacred about thyme, if you prefer some other reasonably strong herb.
The sauce you bake it in is edible, but not exciting, over rice.
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timeasmymeasure
We call this "chicken with twigs"
Date: 2010-04-04 08:38 pm (UTC)Chicken parts (we use six chicken thighs, but the original recipe called for a whole chicken, cut up, and I've done it with drumsticks)
2 tablespoons olive oil, plus enough to coat a baking dish
2 tablespoons lemon juice
1/2 teaspoon thyme
1 or 2 limes, cut into wedges
Black pepper to taste (try a quarter teaspoon, you can add more when you serve it)
Preheat oven to 375F (180C if you're in the metric part of the world)
Put the chicken pieces in an oiled baking dish
Mix the olive oil, lemon juice, pepper, and thyme
Pour the liquid over the chicken
Bake for 45 minutes or until a meat thermometer says it's done (my oven runs a little slow, so about 50 minutes)
Serve the chicken, with the lime pieces alongside. Squeeze lime juice onto your chicken before eating.
If you're trying for low fat as well as low salt, use skinless chicken pieces or just don't eat the skin.
There's nothing sacred about thyme, if you prefer some other reasonably strong herb.
The sauce you bake it in is edible, but not exciting, over rice.