I received a waterfall of “Welcome Aboard” emails last month. Thank you very much. It is wonderful being here, and it is wonderful being able to help so many people. Unfortunately some emails got lost in transmission. If this happened to you, please accept my apologies.
A majority of the requests I received were asking for healthy recipes. I understand just how important healthy eating habits and healthy weight maintenance are when trying to take care of our legs. I have taken out one of my long-time summer favorites, Roasted Lemon Thyme Chicken. (Yes, I know it is winter in the Southern Hemisphere. Hopefully all of you may enjoy my recipes as well.)
Lemon Thyme Chicken
Service for 2
Preheat your oven to 400° F
2 Bone-in Chicken Breasts with Skin-on
1 small Bunch of Fresh Thyme
1 Large Fresh Lemon
2x 1/8 teaspoon Olive Oil
Salt and Pepper
Feel free to prepare the chicken up to a day in advance and refrigerate.
Slice your lemon into 8 slices, keeping the ends.
Using the tips of your fingers, gently lift the skin away from the meat, creating a pocket.
Stuff 2 lemon slices and 5-10 branches of thyme inside of the pocket.
Carefully pull the skin back into place
Place your leftover lemon ends and slices in a pan and rest your chicken on top of the
lemons with the skin side up.
Rub or brush the top of each chicken with 1/8 tsp Olive Oil
Season with salt and pepper and pop them into the oven.
Cook for 45 minutes to an hour, or until they reach 165° F.
This one is great with roasted baby red potatoes and steamed Asparagus.
Just toss halved or quartered potatoes in 1 tsp olive oil. Season them with fresh chopped thyme, salt and pepper. Toss them in the oven with your chicken. You may have to remove them a bit early, if they start to get to brown.
Stay Healthy tip of the week:
Always measure out your oils when cooking. A simple drizzle can turn into a tablespoon very quickly. Measuring will keep the fat content down in your food without sacrificing flavor!
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