I, for one, have almost always been one of those people who cut into a piece of chicken to see if it is fully cooked. I know I should be more confident in cooking different meats, but it can be scary to know you could possibly serve something that may be raw in the middle (I should add that I have never undercooked anything). But I told myself a while ago that I need to let go of that fear and just learn how long to cook a piece of meat like chicken and know that it is cooked thoroughly. It took a while to figure the cook times for different meats, but when I did, that fear went away and I could finally serve my foods sans the “meat check cut.”
Now this recipe may be just about one of may favorite chicken dishes to make. The lemon breaks down the chicken to create a tender and juicy drumstick while also adding a delicious citrus flavor that compliments the perfume of thyme. Like a rotisserie chicken, Lemon Thyme Chicken is a great meal for any occasion. If drumsticks are not your favorite cut of chicken and you prefer something of the white meat nature, roasting for an additional five minutes is all you need to cook the chicken fully without drying it out.
- 4 chicken drumsticks
- juice of 2 lemons
- 15 sprigs fresh thyme
- salt and pepper
- 2 tbsp unsalted butter
- In bowl, add the drumsticks, lemon juice, thyme and salt and pepper to taste. Cover the bowl with plastic wrap and marinade for a minimum of 6 hours.
- Preheat the oven to 450 degrees F.
- Melt the butter in a cast iron skillet on medium-high heat and brown the drumsticks on all sides. Add the thyme used in the marinade to the skillet and transfer to the oven to roast for 20 minutes or until the juices run clear.