Lemon Rosemary Baked Chicken

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Hey there– Dinner time.  When our kids were growing up, it was everyone in their place, sitting around the table, talking through the day–the one time in the day we were all together.  Now it’s just Larry and me.  Sometimes we just grab a plate and sit in the kitchen, sometimes pull up to the coffee table and watch tv.  But it’s still a time to connect.

And the best connects are with friends who come in and sit down to the table with us.  Last week it was with Esther, an amazing young woman we’ve gotten to know.  Heard her heartwarming story of an encounter with a young shepherd boy on her trip to India for a cousin’s wedding.  Talked about her future plans…  It was more about the conversation than the food.

But- we did eat!  And dinner was centered around this Lemon Rosemary Chicken.  Easy to pop in the oven so you have time to pull up a salad and a pot of rice. It’s savory and fresh tasting.  I think you’ll like it– and I hope it comes with good talk around your table…

LEMON ROSEMARY BAKED CHICKEN
6 chicken thighs
2 tab. live oil
2 lemons
3 tab. honey
2 tab. olive oil
5 cloves garlic, minced
4 sprigs of rosemary
6 sprigs of thyme (optional)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
garnish:  a little more rosemary/thyme

Heat the olive oil in a skillet.  Brown the chicken thighs in the skillet, cooking on medium high heat for 3 minutes on each side.

Cut one lemon in half and juice half of one lemon.  Slice the remain 1 1/2 lemons into thin slices.

In a small mixing bowl, whisk together the lemon juice, honey, olive oil and garlic.

Then spray a baking dish with cooking spray.  On the bottom of the dish lay out half of the lemon slices. Top them with the browned chicken thighs and spoon the pan juices over the chicken and sprinkle with the salt and pepper.  Then layer on top the remaining lemon slices and the rosemary and thyme sprigs.  Finally spoon the honey/lemon juice mixture over the top of the chicken.

Pop the baking dish into a 400 degree oven for 25 minutes.  Then lay the chicken out on a serving dish, top with the juices from the baking dish and the lemons, plus a couple fresh sprigs of rosemary.

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20 thoughts on “Lemon Rosemary Baked Chicken

    • Agree Lacey! They are so much cheaper than other cuts– 99 cents a pound this week at my market. –and more chicken-y flavor. Liked your mom-excluded post– very real and thoughtful… hugs from here!

  1. I hope my kids remember those dinner times. I hope they don’t sit there on their phones not looking at each other and not talking. We always had a no toys at the table rule that morphed into no phones at the table when they got bigger. So important to connect and have discussions. (Yeah, I know I sound like an old fogey.) -Kat

    • I’m with you Kat! When our kids come home they manage to eat dinner without phones in hand– but after dinner, everyone pulls them right out! It’s pretty pathetic! Old fogey unite!! You’re the best Kat!

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