Imagine a dish that combines the bright, zesty flavors of lemon, the earthy aroma of fresh thyme, and perfectly crispy chicken that practically melts in your mouth. This Lemon Thyme Chicken with Sautéed Vegetables isn't just a meal—it's a culinary experience that will elevate your home cooking from ordinary to extraordinary. With just a few simple ingredients and easy-to-follow steps, you'll create a restaurant-quality dinner that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 lemon, juiced
- 2 tablespoons fresh thyme
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 lemon, fresh thyme, mixed vegetables (bell peppers, carrots, broccoli), olive oil, salt, and pepper.
- Preheat your oven to 400°F (200°C) to ensure it's ready for the chicken.
- In a small bowl, combine the juice of 1 lemon and 2 tablespoons of fresh thyme. This will be your marinade for the chicken.
- Place the chicken thighs in a large bowl or a zip-top bag. Pour the lemon-thyme mixture over the chicken, ensuring each piece is well coated. Season with salt and pepper to taste. Let it marinate for about 10 minutes while you prepare the vegetables.
- While the chicken is marinating, wash and chop your mixed vegetables into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the mixed vegetables to the skillet.
- Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized. Season with salt and pepper to taste, then remove them from the skillet and set aside.
- In the same skillet, increase the heat to medium-high. Place the marinated chicken thighs skin-side down in the skillet. Sear for about 4-5 minutes until the skin is golden brown.
- Flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Once the chicken is cooked, remove it from the oven and let it rest for about 5 minutes. This will help retain the juices.
- While the chicken is resting, reheat the sautéed vegetables in the skillet for a minute to warm them up if needed.
- To serve, place a chicken thigh on each plate alongside a generous portion of sautéed vegetables. Drizzle any remaining juices from the pan over the chicken for added flavor.
- Garnish with additional fresh thyme or lemon slices if desired. Enjoy your Lemon Thyme Chicken with Sautéed Vegetables!
Tips
- Marinate for Maximum Flavor: Don't rush the marinating process. Even 10 minutes can infuse your chicken with incredible lemon-thyme essence.
- Achieve Golden-Brown Perfection: When searing chicken, ensure your skillet is hot and use a heavy-bottomed pan to get that beautiful, crispy skin.
- Vegetable Cutting Technique: Cut vegetables into uniform sizes to ensure even cooking and a professional-looking presentation.
- Temperature is Key: Use a meat thermometer to check that chicken reaches 165°F (75°C) for safe, juicy results.
- Resting Matters: Always let your chicken rest for 5 minutes after cooking to redistribute juices and keep the meat tender.
- Fresh Herbs Make a Difference: Use fresh thyme if possible—it provides a more vibrant flavor compared to dried herbs.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 27g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 120mg
