Lemony chicken
24 Feb
I bought four pieces of chicken thighs the other day and wanted to experiment with a new recipe. Then I found a lemon in my fridge. But I was scratching my head because don’t even remember what I bought it for!
Do you ever forget about what items are in your fridge? I try to write down what I bought on a notepad attached to the fridge door but it still happens! I’ve found slimy cucumber along with some forgotten fresh basil leaves that had turned black… what a waste! 
For this dish, I would recommend using chicken thighs with skin for more flavor. I added a little bit of water to balance out the acidity.
Ingredients:
4 pieces of chicken thighs (bone in)
1 whole lemon
2.5 tablespoons of thyme
2.5 tablespoons of oregano
2 tablespoons of olive oil
1/2 teaspoon of salt
Procedure:
1. Rinse chicken with cold water and thoroughly pat dry with paper towel. (I just feel better after I do this, but it’s not a requirement since baking in high temperature kills bacteria.)
2. Divide lemon into thirds (mentally) and make at cut at the 2/3rds mark. In a bowl, squeeze juice of that portion. Remove seeds. Add a little bit of zest, about 1 teaspoon. Cut remaining 1/3 of the lemon into slices for garnish.
3. In the same bowl, add olive oil, thyme, oregano, and salt. Add 3 tablespoons of cold water. Whisk everything together.
4. Add marinade to chicken pieces. Cover with plastic and refrigerate at least 3 hours for optimal flavor harmonization (I just made that up).
5. Lay chicken pieces flat on baking sheet and put into pre-heated oven at 375 F. Save marinade from the bowl.
6. Bake for about 15 minutes, then flip over with tongs. Add marinade from previous step and cook for another 5-7 minutes, or until juices run clear.
7. Serve with a side of rice or vegetables.
