A simple recipe I came up with while thinking about the tastes of the Mediterranean, its easy to make and very flavorful.
Best if served directly from the oven to the table,
LEMON THYME CHICKEN
6 Bone in chicken thighs
1 Lemon, squeezed
5 Cloves of garlic, sliced
1 Medium onion, chopped
1 Cup water
10 Springs of thyme
Slices of lemon
Dry oregano
Salt
Pepper
Olive oil
Dry out he chicken, season with salt, pepper and oregano on both sides.
In a heavy skillet heat olive oil and lay the chicken skin side down. Brown for 5-6 minutes on medium heat, then turn and brown for another 2 minutes. Remove and set aside.
Add the onions and garlic and cook for 3-4 minutes until translucent.
Add the lemon and scrap the bottom of the pan, add the water and bring to low simmer.
Place the chickens back on, add thyme and lemons.
Add water as needed but do not cover the chicken.
Place the pan with top on in a pre-heated oven to 375F for 1 hour.
After 1 hour remove top and place back to over for 30 min.