![]() ![]() Finishesįor the finishing touch, Drummond places thyme leaves over the chicken and around the plate. However, she cautions against putting too much juice on the chicken because of all the fat. “So, fish the lemon from here and just squeeze out the juice that’s left over,” says Drummond.ĭrummond says you can also pour some of the pan juices over the chicken. Shen then takes the lemon wedges and squeezes the lemon juice over the chicken. Then Drummond transfers the contents of the plate to a tray. Drummond bakes the chicken and potatoes at 425 degrees for 45 to 50 minutes. Then she places the baking sheet in the oven. She says mixing everything together allows the juices from the chicken to coat the vegetables and onions.ĭrummond says it’s important to make sure there’s enough space between the chicken pieces so they cook properly. She uses her hands to mix everything and mix the ingredients. Then she adds lemon wedges.ĭrummond pours the marinade over the chicken and vegetables. She adds red potatoes that she cuts in half, as well as sliced red onions, on the plate. She mixes olive oil, minced garlic, lemon juice, lemon zest, fresh thyme leaves, salt and pepper in a bowl.įor this recipe, Drummond uses bone-in chicken thighs with the skin still on. ▶” src=”” frameborder=”0″ allow=”accelerometer automatic reading clipboard-write encrypted media gyroscope picture in picture” allow full screen >ĭrummond begins by preparing a marinade to incorporate the chicken into. How to make Ree Drummond’s Lemon Thyme Chicken and Potatoes Drummond says it’s not a “crazy off the beaten path” recipe, but it’s a “crazy delicious” recipe. ![]() Ree Drummond | Nathan Congleton/NBC/NBCU Photo Bank via Getty Imagesĭrummond refers to his Lemon Thyme Chicken and Potatoes as a “one-skillet wonder.” According to her, roast chicken is always an elegant meal to serve to guests.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |