Rosemary and Thyme Chicken

This week has been quite fun, we had our two-day practical on Tuesday and Wednesday and today we thoroughly cleaned the kitchen for almost 6 hours. The practicals went pretty well. Tuesday was a little bit more intense because we had to do our knife cuts, butcher a chicken and fish and make a mother sauce, salad dressing or mayonnaise and soup. Thankfully, I finished everything right before the end.

Wednesday was so much more relaxing since we had already cut our proteins. It was all about the "plating" techniques. I made a plain risotto and topped it with trout en papilloute {compound butter and dill}. I sauced my fish with a vin blanc {fish veloute with wine and cream} and my vegetable was roasted asparagus spears. A-rad took pictures of everyone's plate so maybe eventually I'll post it. The only thing is that my plate was really lacking in color, I need to work on that!

Anyway, we haven't brought in our thyme and rosemary in from the cold yet, but it doesn't seem to be hurting them at all. The only difference I've noticed with our thyme is that it's starting to change colors. It's taken on a very pretty dark green-purple color.

Lemon-Herb Chicken
Adapted from Fare to Remember

4-6 chicken thighs
olive oil
salt, seasoning for chicken
1-2 tablespoons red onion, minced
6 cloves garlic, chopped
4 sprigs of thyme
4 springs of rosemary
2 lemons, quartered

  • Preheat oven to 400 degrees.
  • Rub each chicken thigh with olive oil and season with salt.
  • In a dutch oven over medium-high heat, caramelize the onion and garlic. Remove from the pot.
  • Turn the heat up to high and place the chicken in skin-side down, sear for about 7-8 minutes. Remove from the pot.
  • Remove the dutch oven from the heat and add the onion-garlic mixture in a layer over the bottom, add a layer of the fresh herbs and then place the chicken thighs skin-side up. Add another layer of the herbs and sprinkle the juice of the lemons on top {add the quarters to the chicken as well}. 
  • Cook for about 40 minutes, or until the thighs are cooked thoroughly.

I served this with french green beans {haricots verts, my favorite}.




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