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Here are some of my favorite recipes, that I make once in a while or almost weekly here at my little house.
Thyme Roasted Potatoes:
2 lbs potatoes, washed and cut into wedges
1/2 to 1 cup olive oil, regular or extra virgin (depends on how much oil you like)
2 tablespoons of your favorite seasoning salt or a salt and seasoning blend
1 tablespoon of dried thyme
Mix potatoes, seasoning, thyme and oil together into a bowl, tossing so everything is well blended and potatoes are well coated.
Place in a single layer on one or two baking sheets, making sure each potato is in contact with the sheet to get good carmelization and crunch.
Place in a 450 or 500 F oven for about 20 to 30 minutes then turn oven down to about 350 F for another 20 to 30 minutes or until fork tender.
Lemon-Thyme Chicken:
For 2 large chicken breasts or 4 small thighs, either with skin on or off:
Marinade, mix in a large ziplock bag and shake well to blend:
2 tablespoons of olive oil (extra virgin or regular)
2 tablespoons of lemon juice
1 teaspoon of dried thyme
For baking:
Two or three lemon slices for each piece of chicken
2 teaspoons of dried thyme
Salt and pepper to taste
Let sit for 10 minutes to let flavors blend, then add the chicken, making sure it is well coated with the marinade. Marinate for at least 10 minutes, up to 2 hours. The longer this marinades, the stronger the lemon flavor... Marinate for only 10 minutes for a very mild lemony flavor, if you want it really strong, go the full 2 hours. After that amount of time, the lemon will start cooking the chicken so don't let it go more than that!!
Remove chicken from bag, toss marinate. Place in an ungreased baking dish, season with salt and pepper to taste.
If using skin on chicken, make a pocket between the skin and the flesh, and insert the lemon slices. If using deskinned chicken, just place the lemon slices on top of each piece of chicken.
Cook in a 375 F oven for about 45 minutes or an hour, or until done. Discard or eat the cooked lemon slices.
This recipe is very flexible, so one can double or triple (or more) if it's needed. Just make sure you have enough room in your ziplock bag or have more than one bag of marinade set up so all pieces get evenly marinated.
Lemon-Thyme Rice:
Cook rice according to package directions. Just after you pull it off of the heat, stir in:
1 teaspoon of dried thyme
2 teaspoons freshly grated lemon rind
This recipe is for two servings of rice... Double, or triple as necessary.
Cover and let it sit for 5-10 minutes. I generally serve this with my lemon-thyme chicken.
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Veridian's Favorite Recipes (Read 908 times)
