Summer is trying SO HARD to arrive in Munich. We have one day of sweltering summer heat, where the hot winds of the Föhn come rushing over the alps from Italy, the skies are clear and deep Bavarian blue and the beer gardens are heaving with people enjoying the cool shade under the spreading chestnut trees, and the cooler beer to quench their thirsts.
The following day will dawn grey, cool and rainy – almost a relief after the sweltering day before, but I am so ready for a big hit of glorious summer where we can all head down for an icy dip in the river Isar and then a barbecue and beers as the sun sets.
Well, patience is a virtue, and in the meantime I am feeling the summer vibes in the kitchen. This dish is perfect for a hot summer evening – one where you want to just throw everything into a tray and escape the kitchen until it’s done.
Chicken and thyme are natural partners. Adding masses of fresh lime with a hit of chilli and fresh lemony coriander gives this dish a strong, punchy, summery flavour. I served this with some quickly grilled asparagus and potatoes, but there is no reason you couldn’t serve it with rice, or even crunchy fresh bread on the side to soak up all the delicious juices.
It’s important to really brown the chicken skin before putting it in the oven, this is what gives the chicken so much delicious flavour. You can also use chicken breasts (skin on), reduce the cooking time to about 20 minutes.
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 8 large chicken thighs, skin on
- salt & pepper
- oil for frying
- 3 juicy limes
- small bunch of fresh thyme
- 2 cloves garlic, crushed
- 1 tsp pul biber or chilli flakes
- small bunch fresh coriander
- 1 large bunch green asparagus
- 500 g new potatoes
- Preheat the oven to 200°C / 400°F / Gas 6.
- Season the chicken well on both sides with salt and pepper, then heat 1-2 tablespoons oil in a frying pan until hot and nearly smoking. Brown the chicken, first skin side down for about 3 minutes on each side - it is better to work in batches, making sure not to overcrowd the pan - you want the chicken to brown nicely, not steam.
- While the chicken is browning, slice two of the limes into thin rounds and set aside. Place each of the browned chicken pieces into a snugly fitting casserole or ovenproof dish, scatter over the lime slices, thyme leaves, garlic, and pul biber (or chilli flakes). Roast in the hot oven for 30 minutes, or until the chicken is cooked through and the juices run clear.
- Meanwhile, cook the potatoes, and ten minutes before the chicken is done, add a little more oil to the frying pan that you used for the chicken. Heat the pan over medium-high heat and sauté the asparagus, turning, for about ten minutes until slightly charred and cooked through. Set aside and keep warm. Just before serving, season with salt and pepper and perhaps a squeeze of lemon juice.
- Remove the chicken from the oven, tear over a big handful of coriander, and serve with the asparagus, potatoes, and crusty white bread to soak up the juices. Slice up the remaining lime and squeeze over if you think it needs it.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 727Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 333mgSodium: 548mgCarbohydrates: 33gFiber: 5gSugar: 3gProtein: 65g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Can I make Lime and Thyme Chicken with breast meat?
Of course! The chicken will need a little less time in the oven, so check when it gets to about 25 minutes to see if it is done.
Can I make this recipe in advance?
Chicken thighs are great for reheating, so make this recipe in advance and reheat, covered with foil in a low oven.