Maribeth’s Lemon Chicken

Conventional oven, Intermediate, Meat Dishes, Oven

Ingredients

4-8 chicken thighs, bone and skin
3 tbsp fresh thyme, roughly chopped (more whole sprigs for garnish)
3 lemons
2 tbsp butter
2 cups dry white wine
Minced garlic or whole cloves with the skin intact (the more the merrier)
Salt and pepper to taste

Method

A hot oven and a long cooking time makes for chicken that falls off the bone! Temperature can be 230C (450F) and cooking time should be in excess of an hour to increase the tenderness.

Place seasoned chicken thighs in the bottom of a ceramic coated Dutch oven.
Pour in the wine (it should not cover the thighs, allowing them to brown).
Add the butter and garlic.
Sprinkle with fresh thyme.
Slice one of the lemons and add lemon slices on top of the chicken.
Halve the other lemons and squeeze juice over the chicken.
Salt and pepper generously and cover to cook.
Variations include adding chopped onions or shallots and topping with chopped chives or crushed red pepper.

Note: I’ve made it several times and it is always a crowd-pleaser. Maribeth.

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