Enjoy the delicious flavors of garlic, lemon, and thyme at your next family dinner! While chicken is roasting, begin to boil the water for your pasta. Then, make the thyme mushrooms. Finish by cooking your pasta. When the chicken has finished roasting and has sat covered with foil for 10 minutes to allow the juices to redistribute, plate your dinner! I love the garlic lemon sauce spooned over the hot pasta.
Lemon and Garlic Chicken
3 tablespoons olive oil
8 large cloves of garlic, minced
½ cup white wine
2 teaspoons dried oregano
½ teaspoon dried thyme
Zest and juice of one large lemon
4 skin-on chicken thighs, blotted dry with a paper towel
1 teaspoon olive oil for chicken, see directions below
Stovetop Thyme Mushrooms:
1 lb. white mushrooms
¼ cup white wine
1/3 teaspoon dried thyme
Pasta:
Lemon pappardelle pasta, 4 servings
Prepare pasta (or any noodle of your choice) according to instructions.
Preheat oven to 400˚ F.
Heat olive oil in skillet over medium heat. Add garlic and sauté for 2 minutes.
Remove from heat and add wine, oregano, thyme, and the zest and juice of one lemon.
Pour garlic lemon sauce in a baking dish. Top with chicken thighs, skin-side UP.
Brush chicken skin with olive oil, and then season with salt and pepper.
Bake at 400˚ F for 40 minutes.
Broil for an additional 2 minutes to allow chicken skin to crisp.
Remove from oven and cover baking dish with foil, allowing chicken to sit for 10 minutes.
Stovetop Thyme Mushrooms:
Using the same pan as used for lemon garlic sauce, sauté the mushrooms for 3-4 minutes.
Add wine and thyme, and keep warm on low heat until serving.
Pasta:
Prepare pasta (or any noodle of your choice) according to instructions.
