Refreshing ☆ Lemon Herb Roast Chicken

Name: Refreshing ☆ Lemon Herb Roast Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 1 thigh ○ Chicken thigh; 1 ○ Salt and pepper; 1 tsp Olive oil; 1 Thyme, rosemary (dried); 1/2 Lemon (sliced); 2 tbsp White wine; 10 grams Butter; 1 Salt

cookpad.japan @cookpad_jp

I came up with this recipe as I had lots of lemons and wanted to cook it with chicken.
It's a perfect combination with herbs, so I made this lemon and herb roast chicken ♪

● I put 1/2 lemon but you can still enjoy the refreshing taste by 1/4.
● I used the handy dried thyme and rosemary but you get a better flavor with fresh herbs. Recipe by Soyokaze

I came up with this recipe as I had lots of lemons and wanted to cook it with chicken.
It's a perfect combination with herbs, so I made this lemon and herb roast chicken ♪

● I put 1/2 lemon but you can still enjoy the refreshing taste by 1/4.
● I used the handy dried thyme and rosemary but you get a better flavor with fresh herbs. Recipe by Soyokaze

cookpad.japan @cookpad_jp

I came up with this recipe as I had lots of lemons and wanted to cook it with chicken.
It's a perfect combination with herbs, so I made this lemon and herb roast chicken ♪

● I put 1/2 lemon but you can still enjoy the refreshing taste by 1/4.
● I used the handy dried thyme and rosemary but you get a better flavor with fresh herbs. Recipe by Soyokaze

I came up with this recipe as I had lots of lemons and wanted to cook it with chicken.
It's a perfect combination with herbs, so I made this lemon and herb roast chicken ♪

● I put 1/2 lemon but you can still enjoy the refreshing taste by 1/4.
● I used the handy dried thyme and rosemary but you get a better flavor with fresh herbs. Recipe by Soyokaze

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Ingredients

2 servings

1thigh ○ Chicken thigh
1○ Salt and pepper
1 tspOlive oil
1Thyme, rosemary (dried)
1/2Lemon (sliced)
2 tbspWhite wine
10 gramsButter
1Salt

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Steps

1

Put chicken skin side down. Cut off the thick parts and butterfly. Cut into 5 cm cubes. Cut into big pieces as they shrink once cooked.
2

Sprinkle salt and pepper to Step 1.
3

Heat olive oil in a frying pan and fry the chicken skin side down (over medium high heat).
4

When skin has browned, flip the pieces over. Sprinkle white wine, thyme, and rosemary. Put lemon slices on top and cover with a lid to steam (over low heat).
5

Pierce the meat with a chopstick to check for doneness. When the juices run clear, remove the lid. Add butter and lightly toss. Done.
6

Adjust to taste with salt. I don't use salt as you get the rich taste from butter and acidity of lemon.