The complementary and classic pairing of lemon and thyme lends an elegant cachet to this simple dish. It’s an easy-to-prepare meal you’ll be proud to serve guests and family alike.
My Darling Lemon-Thyme Chicken and Shallots
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil or camelina oil, divided
- 16 small shallots, skin removed
- 1 tsp (5 mL) dried thyme, divided
- 1/2 tsp (2 mL) sea salt
- Freshly ground black pepper, to taste
- 4 skinless, bone-in organic chicken thighs (about 1 1/4 lbs/560 g)
- 2 garlic cloves, minced
- 1 lemon, thinly sliced in rounds
Nutrition
Per serving:
- calories166
- protein14g
- fat7g
- saturated fat2g
- trans fat0g
- carbohydrates14g
- sugars0g
- fibre3g
- sodium345mg
Directions
01
In large cast iron skillet, heat half the oil over medium heat. Place shallots into skillet and toss with 1/2 tsp (2 mL) thyme, salt, and pepper. Reduce heat and brown shallots on one side for 5 minutes; stir, then turn over, cover, and cook for another 5 minutes.
02
Remove lid and push shallots to one side of skillet. Add remaining oil and place chicken thighs in skillet, making sure they have enough room to brown nicely.
03
Cook thighs for 5 to 7 minutes to get a nice sear and golden colour on one side. Turn, and spread minced garlic over top. Sprinkle with remaining 1/2 tsp (2 mL) thyme, rubbing between your fingers as you sprinkle to release its flavour and volatile oils. Arrange lemon slices on top of thighs, cover, and cook for another 10 minutes, or until chicken is no longer pink inside.
04
Remove chicken and shallots from pan along with any juices or browning that remains. Place atop steamed greens of choice and serve immediately with roast potatoes, quinoa, or rice for a complete meal.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!