I have seen a lemon thyme recipe on pinterest for the last few months and I’ve been craving it this whole time. I kept putting it off for other recipes for reasons unknown. So… the other night I decided that I was going to finally make this dish… with my own twist of course.
6 boneless, skin-on chicken thighs
1 tablespoon smoked paprika
1/2 tsp chili powder
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
1 tsp garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
4 potatoes diced
2 TB parsley chopped for garnish
Preheat oven to 400 degrees F.
Season chicken thighs with chili powder, paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and diced potatoes (I used Yukon gold), and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, lemon juice and thyme.Bring to a boil. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Remove from oven and stir in the heavy cream and Parmesan and stir until well blended. Garnish with fresh chopped parsley.
This had a TON OF flavor! It was absolutely delicious! I loved every bite, as well as the leftovers today! You definitely want to try this one! Taste as you go so you don’t put touch salt in it! And use low sodium chicken broth to make sure that, along with parmesan cheese, it doesn’t get too salty. 🙂
And now, for the quote of the day: