I ended up with barely cooked chicken, incinerated roast asparagus, black lemon slices (the ones on top the ones underneath the chicken were fine and were the only good thing about this recipe), a smoky kitchen, greasy oven. Do what the smart people on this page (not me) have done and brown the chicken in a skillet and cook at a more normal temperature for more time. There is no need to cook chicken thighs at 500 degrees.
#Spring of fresh thyme how to
This recipe should have been named something like how to incinerate dinner without even trying. Might take the note to double the garlic next time as well Next time I'll know better! Other than that, it was delicious. Y'all were right about doubling the cooking time - I had to keep popping it in and out to check on it. I used 2 1/2 pounds of chicken thighs, otherwise I followed the recipe to the letter. Do make sure your oven is clean, though, as the 500 degree temp will fill your house with smoke if there is residue from past cooking escapades. This recipe is great because it requires minimal prep and a delicious result. Since our daughter left for college I've been trying to spend less time in the kitchen. I used high quality lemon olive oil but otherwise followed the recipe exactly. It just needs a bit of fixing to bring out the flavors.Įasy and delicious. It might be a better idea to infuse the oil and let the flavors marry one another before applying to the chicken. I would like to try this again but increasing the herbs and allowing to marinate for a couple of hours or over-night. Other than that there was not much flavor. I used the thigh and legs attached to one another and cooked it for 5-7 minutes longer (in my toaster oven) and they were perfectly cooked. I'm hopeful that all the reviewers that said it's worth the smoke are right.
#Spring of fresh thyme windows
I can't give it a fair review just yet as my eyeballs are still burning from the amount of smoke that filled our apartment.opened the front door, the garage door and 2 windows around the kitchen and it's still smoky. Even before it came out of the oven we agreed this was the last time we'd try this recipe. We had a symphony of smoke alarms going on and we had to open up all the windows¿ which isn't so great on a cold January night. The chicken was juicy and good, but there was SO MUCH SMOKE! Wow. I think this was a good compromise as the chicken was crisp skinned and very moist and delicious! A quick tasty dinner. I cooked it for 22 minutes more and there was much less smoke at this temperature. I turned the temperature down to 425 at the 10 minute mark when adding the lemon slices. I made this exactly as to the recipe and there was a lot of smoke. Great with roasted asparagus and fresh corn muffins.Ībsolutely perfect.We loved it as is. Used lots of fresh thyme, large garlic cloves and added a splash of white wine (happened to have some in my hand.) when I added the lemon, which was half way through. Our smoke alarm is beside the kitchen and it causes my dog great distress when it goes off so I cooked these at 400 for about an hour.
Used 450 degree oven to avoid smoke, which seemed to work. Also had to go with some chicken breasts, which had to be kept in a little longer. Used a little more thyme (removing most of the leaves from the sprigs) and lemon than called for. Super simple to make and results are fantastic.
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