Finding Thyme to Cook

Thyme is of the Essence

Sweet Lemon Chicken

Sweet Lemon Chicken

Sweet, simple and scrumptious!!  Can’t get much better than that for a midweek meal.  This came together so quickly and I was a bit reluctant when I saw the lemon sugar towards the end, but it balanced out all the lemon and was really tasty.  Try it tonight – I’m sure all the ingredients are already in your pantry!!!

  • 2 whole chicken breasts (I used boneless/skinless, but you can use anything)
  • 2 tablespoons balsamic vinegar
  • 2 lemons, zested, 1 juiced, and the other cut into wedges
  • 2 teaspoons kosher salt
  • 2-½ teaspoons ground pepper
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted unsalted butter

Prick the chicken all over with a fork and set aside.

In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and 2 teaspoons of the ground pepper.

Add the chicken and turn to coat. Refrigerate for 20 minutes or overnight.

Mix the sugar with the remaining lemon zest in a small bowl and set aside.

Preheat the oven to 400°F. Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 tablespoons of butter, and place chicken skin-side-down in the pan along with the remaining marinade.

Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle some of the lemon sugar and remaining ½ teaspoon of ground pepper over the chicken.

Transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 25 minutes.

Remove chicken from oven. Cut remaining 2 tablespoons of butter into small pieces and scatter around chicken.

Pour lemon juice over everything and simmer for about 1-2 minutes.

Once butter is melted, serve with pan sauce drizzled over the chicken.



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