faith, freedom, food

Lemon Thyme Chicken with Roasted Fingerlings and Fennel Salad

When I have time to really cook… that’s my down time.
Me in the kitchen with zero stress, a few hours on my hands, and some awesome tunes is probably my absolutely favourite kind of me time. All for the sake of flavour creating, plating, and watching raw turn to edible, colourless become full of life.

That’s my cooking passion.
Tonight, with some free time after a long work day, I decided to make a fancy shmancy dinner for myself that I perfected from a recipe I made for my friend Bethany and I this past week.
I am really proud of this one, and think amateur chefs like me will find it quite easy!

Lemon Thyme Chicken with Roasted Fingerlings and Fennel Salad

Ingredients

(For one person)

5 oz chicken, chopped (or a chicken leg; chicken breast; any part of the chicken will work here)

1 Tbsp + 1/2 Tbsp + 1 Tbsp vegetable oil, divided

2 tsps + 2 Tbsp lemon juice, divided

2 tsp + 1 tsp dried thyme, divided

salt and pepper

2 tsps garlic powder

1/4 c red onion, thinly sliced

2 Tbsp soy sauce

3 fingerling potatoes, sliced lengthwise

2 cups mixed greens

2 stalks fennel, thinly sliced

Method

1. Preheat oven to 450 degrees. In small bowl, place 1 T oil, 2 tsps lemon juice, 2 tsp thyme, garlic, and onion. Mix well. Add chicken to bowl. Cover and refrigerate at least 30 minutes.

2. Place chicken on a foil lined baking tray. Pour marinade over top. Surround chicken with potato slices; drizzle 1/2 Tbsp oil over potatoes. Sprinkle 1 tsp thyme over potatoes. Season everything generously with salt and pepper.

3. Bake in preheated oven for 25-30 minutes; remove potatoes. Bake chicken 15-20 minutes longer, or until done.

4. Pour juices from chicken pan in a sauce pan along with some cooking spray or extra oil. Add soy sauce; cook over high heat, about 2-3 minutes. Pour over chicken.

4. To make salad, toss greens with fennel. In small dish, combine remaining oil and lemon juice. Pour over greens, and toss to coat. Sprinkle with salt and pepper. Serve everything together, and enjoy! So flavourful, absolutely no sauce needed. I recommend using chicken that has the skin on– because the crispy skin is the best part!



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