What you need,
4-6 skin on bone in chicken thighs (trim any excess fat)
2 Meyer lemons cut into ¼ inch slices
5-6 fresh thyme sprigs
Salt and Pepper
For the sauce,
¼ cup olive oil
¼ cup Limoncello Lemon Liqueur
¼ cup fresh squeezed Meyer lemon juice
2 tbsp. Stone Ground Mustard
2 tbsp. brown sugar
4 sprigs fresh thyme
Start my whisking all the ingredients for the sauce together
in bowl. Remove about half of the sauce and reserve it for later.
Season the chicken with salt and pepper then toss it in half
the sauce and let it marinade in the fridge for 2 hours, not any longer or the lemon juice will start to cook the chicken.
Line a baking sheet with parchment paper. Remove the chicken
pieces from the marinade shaking off any excess. Place the pieces on the
parchment paper. Spread the lemon slices and sprigs of thyme around the
chicken.
Bake in a 425 degree oven for about 45 minutes until the
chicken skin is nice and brown and crisp and the chicken is cooked through.
While the chicken is cooking put the reserved sauce into a
small saucepan over medium heat. Bring the sauce to a boil and simmer for about
10 minutes until the sauce is reduced a little and get a bit thicker.
When the chicken is cooked, serve with the baked lemon
slices and some of the reduced sauce over the top.
If you can’t find Meyer lemons I am sure regular lemons
would work just as well. You might need a tich more sugar. Meyer lemons are a
bit sweeter than regular old lemons.
Jen of My Tiny Oven
