This is an excellent chicken recipe to serve as the main attraction alongside a garden salad and rice or quinoa. It is fresh and flavorful with a great summery citrus vibe, and the sprigs of thyme really make it heaven. I cooked these on my skillet in the kitchen but if you prefer to BBQ it would be great on the grill, too. I would let it marinate in the fridge before grilling by combining the ingredients, with the melted garlic butter. Don’t forget that sprinkle of kosher salt and fresh ground pepper. Enjoy!
Lemon & Thyme Skillet Chicken
Course: MainDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
4 chicken leg quarters
1/2 stick garlic butter
1/2 cup chicken broth
1 lemon, juiced
a few sprigs fresh thyme
kosher salt and fresh ground pepper
Directions
- In a large skillet on stove top, over med-high heat, place the garlic butter and allow to sizzle.
- Add the chicken quarters, with cuts made to the fleshiest part. Flip to coat well in the butter, then add the chicken broth, lemon juice, and a couple sprigs of thyme. Cook about 7-9 minutes per side, or until cooked through and juices run clear, with no pink remaining inside. Skin should be golden brown and a bit crisp on top.
- Sprinkle with kosher salt and fresh ground pepper. Remove from heat and serve with additional thyme and lemon, to garnish.