Lemon-Thyme Chicken

Instructions

Lemon-Thyme Chicken with Basmati Rice, Brussels and pan-sauce

WHAT TO DO

Chicken

1.    preheat oven to 350 degrees

2.   heat large pan to high heat

3.   rub chicken evenly with salt, pepper and cajun

4.   fold back chicken skin and place 5 thyme leaves under skin, folding skin back over

5.    sprinkle with fresh thyme leaves

6.   combine butter and oil and butter in heated pan

7.   place chicken in pan skin side-down

8.   sear for 1-2 minutes then transfer to baking dish skin side up

9.   arrange lemon slices on chicken

10. place oven to finish, leaving drippings in pan

Rice

1.    In high-heated pot combine rice, butter, and oil, moving pot back and forth to evenly coat rice

2.   keeping movement, toast rice in pot for 1 minute

3.   add chicken stock, bay leaf, salt and pepper.

4.   reduce heat to medium, place lid, stir occasionally until liquid is absorbed.

Brussels

1.    bring pan drippings, lemon juice and butter to high heat

2.   add brussels, garlic, salt, pepper, cajun spice

3.   reduce heat after searing for one minute to medium

4.   cook until brussels are tender (8-10 minutes)

Presentation

1.    spoon ⅔  cup rice onto plate evenly

2.   spoon ½  c brussels onto plate

3.   place finished chicken on top brussels

4.   sprig of thyme for garnish

Ingredients
  • 1 8 oz.Bone-in airline chicken Breast, skin on and frenched
  • 7 sprigs fresh thyme
  • 3 cloves roasted garlic
  • 3 tablespoon chicken stock
  • ½ lemon thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cajun spice
  • 1 cup brown long grain rice
  • 2 cup chicken stock
  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup Brussels Sprouts (smallest ones, excess stem trimmed, and halved)
  • 4 tablespoons of leftover pan drippings from chicken sear
  • 1 tablespoon lemon juice
  • 3 tablespoon unsalted butter
  • 3 roasted garlic cloves, roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cajun seasoning

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