This week my chicken guy was lacking in chicken. And, let’s face it, pastured chicken at Whole Foods is pricey. So, I bought some pastured chicken thighs. I was going to make my world famous lemon chicken. I was lacking in a key ingredient, yep, lemons. (yes, they were used in my vodka/soda the other night, good guess).
Instead, I made my Lime & Garlic Chicken. It rocked.
I rinsed and dried the chicken thighs. They are bone in and skin on. I took a little soft butter and mixed it with some crushed garlic (it started as four cloves – one for each thighs, but I spilled some). I was going to coat the skin but really I just glopped on about a teaspoon on each thigh. I lightly seasoned with celtic sea salt and fresh pepper. They went into a 350 degree oven for 30 minutes.
While they were baking, I squeezed the juice from three limes. After 30 minutes, I poured about half the juice over the thighs then put them under the broiler for 5 minutes. When I took them out, I added the rest of the juice.
I served with spinach that I sautéed in chicken fat with crushed garlic. Oh, and I added the "juice" from the chicken pan right before I served.
If you are wondering what my World Famous Lemon Chicken is like, read the recipe above again and sub the word “lemon” for the word “lime”. Oh, and lunch tomorrow is the chicken with mango and avocado.
And stop trying to eat these with a fork and knife. Seriously.
Mom
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