Lemon & Thyme Chicken Supremes
When I do eat meat, I try to opt for super high-quality, organic meat from my local butcher. This way I know the animals have had the best life possible, and also that I am avoiding taking in anything like additional medications, GMOs, extra hormones, etc.
With all of that in mind, the meat tends to speak for itself so you can keep the recipes super simple just like this one.
Key Facts
- High in protein
- Paleo friendly
- Super easy
- Utterly delicious
Ingredients
- 6 chicken supremes, skin on
- 2-3 unwaxed lemons
- 1 small bunch fresh thyme
- Freshly ground black pepper & salt.
Preparation
01
Preheat your oven to 200°C and slice your lemons into 1/2cm thick pieces. Arrange on a baking tray in pairs then lay over 2-3 sprigs of fresh thyme (you could also use rosemary but as it’s much stronger only use a single sprig).
02
Trim any extra fat or skin off your chicken pieces (my lovely butcher does it for me) then pop them on top of your aromatics. Season with plenty of black pepper and a little salt then roast until golden brown, about 25-30 minutes depending on your oven.
03
They are delicious served straight away (we are having them with sautéed tender stem broccoli, kale and green beans) or just leave to cool, remove the skin and shred the meat to be used throughout the week.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
