The chicken thighs were purchased at Working H Farm Store near Friendsville, Maryland. The petite red, white and blue are from Evans Knob Farm. The peaches were grown in West Virginia. The thyme is from my container garden.
Lemon Thyme Chicken Thighs & Potatoes
(Serves 2)Mix olive oil, lemon zest and juice, mustard and garlic.
1 tablespoon olive oil
1 lemon, zest and juice
1 1/2 teaspoon Dijon mustard
2 garlic cloves, crushed
Pour oil mix over potatoes and chicken in a bowl.
1 cup potatoes, halved
4 chicken thighs, skin-on, bone-in
Place chicken and potato mixture on a parchment lined baking sheet. Add lemon slices and thyme.
8 thyme sprigs
1 lemon, thinly sliced
Bake at 425 F. for 35 minutes.
Hot Glazed Peach
(Serves 4)In an oven proof pan, on stove-top, bring apple jack and buttery spread to a simmer. Place peach halves face down in juice. Simmer 4 minutes.
2 peaches, halved and pitted
3/4 cup apple jack (can substitute apple juice or wine)
1 tablespoon Earth Balanace Buttery Spread
Turn peach over with skin down. Sprinkle with brown sugar.
4 teaspoon brown sugar
Broil in oven (I use my toaster oven) for 3 minutes.
Have a great evening!