A couple of years ago, I started a little perennial herb garden from seed – lavender, oregano, sage, rosemary, thyme. This summer, my little plants have finally gotten big enough that I could harvest quite of bit from each of them to use in my kitchen!
After cutting several branches off of each plant, I stripped the leaves off the woody stems, and laid the leaves out in thin layers on cookie sheets on our dining room table. I ran the ceiling fan over them while they dried, and with our dry climate, it only took a couple of days for them to be fully dry and ready to pack into glass jars for later use.
With freshly dried thyme now on hand, I made this recipe for Thyme-Garlic chicken. This is one of my staple recipes – it is quick and easy and reliably delicious. I hope you enjoy it as much as we do!
- Coconut oil spray (I like Kelapo)
- 6-8 chicken thighs, bone in and skin on
- 1 Tablespoon dried thyme
- 1/2 Tablespoon seasoned salt
- 1/2 tsp freshly ground black pepper
- 1 tsp onion powder (I find the flakes hold their flavor longer than powder; I use a spice grinder to make the flakes into powder in small batches as needed)
- 3-4 medium to large cloves of garlic
- 3 Tablespoons of olive oil
Preheat oven to 350 degrees F.
Coat a 9×13 or similar size casserole dish with a spray of coconut oil, and lay chicken pieces in dish, skin side down.
Using a basting brush, brush spice mixture onto skinless side of chicken pieces, then flip over and brush skin side with spice mixture.
Bake for 35-40 minutes or until all pieces are >165 degrees F. I always use a digital tester with poultry (and pork) to make sure it’s really ready to serve.
Note: If you are using boneless chicken thighs instead of bone-in, they’ll only need to bake for 20-25 minutes (but still test them to be safe!)
If you like gravy, you could make a delicious Paleo gravy with the pan drippings…