Monday, August 30, 2010

Lemon-Thyme chicken

This is one of my favorite ways to make chicken--also a bonus because chicken quarters go on sale for $.69-.89 a pound!

 (This is the chicken before I cooked it! Just in case you were wondering)

 Lemon Thyme chicken
2 chicken quarters (thigh and leg)
1 lemon
8 or so sprigs of fresh thyme
fresh rosemary
1/2 stick butter

Put the chicken in a roasting pan (I use a cast iron dutch oven) skin side up, cut the lemon in half, squeeze the juice over the chicken and throw the two halved in the pan.  Put the herbs on top of the chicken, season with salt and pepper then cut the butter into small chunks and put it on the chicken.  Roast for about 5-10 minutes at 425 to make the skin crispy, then bake at 350 for about an  hour or until a meat thermometer reads 165.

I served it with some mashed sweet potatoes!  Yum!


  1. that looks SO GOOD! I'm afraid of making bone-in chicken most of the time.... I just need to give it a whirl.

  2. it's not too bad as long as you have a meat thermometer! I'm scared of undercooked chicken too:-)