Roast Lemon and Thyme Chicken
In general Filipinos love dishes that are sour or with a hint of it. The sourness of flavours in our dishes makes you feel that what you’re eating is light, and that helps specially knowing some of the known Filipino dishes are oily or contains large chunks of meats. The sour taste cleanses you palate as you eat which in effect does not leave any trail or evidence of what you had just swallowed only that tangy sour feeling. This is why Siningang dishes will always top the list a Filipinos favourite food, its sour, it’s warming, it’s so good with rice. We also love vinegar as a dip in grilled meats or even snacks like chicharon, even our most of our salads have that sour note like eggplant salad and ensaladang mangga. So for this post we will be making some roast chicken designed for the Filipino palate, a lemon and thyme flavoured roast.
How about you do you love sour dishes?
6 chicken thighs
2 lemons, quartered
2 tbsp butter, melted
1 tbsp chopped thyme
4 garlic cloves, minced
2 tsp lemon zest
1/2 cup dry white wine
freshly ground black pepper
- In a bowl mix together butter, thyme, lemon zest, juice from 2 lemons and garlic. Set aside.
- Season chicken pieces with salt and pepper.
- Place chicken in a baking pan, tuck the squeezed and quartered lemons in between chicken pieces, pour butter mixture and wine on top.
- Roast chicken in a 200C preheated oven for 50 minutes, turning to the other side on the 20th minute and turning once again on the 40th minute.
- Remove from oven, and then serve.