Lemon and Garlic Braised Chicken with Thyme
Prep time
Cook time
Total time
Serves: 4-6
  • 1 whole chicken, cut into parts
  • Salt and pepper
  • ¼ cup flour
  • ¼ cup extra virgin olive oil or canola oil
  • 1 head garlic, separated into cloves and peeled
  • 2 cups chicken stock
  • 1 lemon, zested
  • Several sprigs of fresh thyme
  1. Season the chicken liberally with salt and pepper and dredge in the flour. Heat the oil in a Dutch oven or other heavy bottomed covered pot over medium high heat. Add the chicken skin side down and brown well, about 3-5 minutes. Turn and brown on the other side. Remove the chicken to a platter and pour out excess fat.
  2. Return the pot to the stove and add the garlic; let cook for 1 minute, just until fragrant. Add the stock and stir to pick up any browned bits from the bottom of the pan. Nestle the chicken back into the pot and scatter the lemon zest and thyme over the top. Cover and place the pot in a 350 degree oven and braise for an hour.
  3. Remove chicken and cooked garlic from the pot and set on a platter. Strain out the remaining solids and discard. Return the sauce to the pot and add either ½ cup of the pasta cooking water or ½ cup stock or hot water to extend the thickened sauce which may be poured over the chicken or served with egg noodles, rice, or mashed potatoes.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2016/02/lemon-and-garlic-braised-chicken-with-thyme/