Today’s recipe features the fresh herb thyme, one of the most versatile herbs with which you will ever cook. Thyme has a woodsy, lemon flavor and I use it in soups and stews, on chicken, pork, beef, and it is especially good on wild game.
This simple and quick chicken recipe will please everyone in your family. You can also leave the chicken whole and put the lemon halves inside the chicken for more flavor when you bake.
- 1 (3 lb.) whole chicken, cut into 10 pieces
- ¼ c. olive oil (or 1/2 stick butter, melted)
- 1/3 c. honey
- ¼ c. Dijon mustard
- 1 lemon, halved
- 1 sprig fresh thyme, stripped from stem (or 2 tsp. dried thyme)
- 1 tsp. sea salt
- 10 grinds freshly ground black pepper
Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. In small bowl, whisk together olive oil, honey, mustard, lemon juice, thyme, sea salt and black pepper.
Place chicken pieces on lined pan and brush with honey glaze to coat. Bake until fully cooked and thermometer registers 165 degrees, for about 40 to 50 minutes, brushing with glaze halfway through cooking time.
Cheers and happy cooking!