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Posts Tagged ‘Gluten-free’

Fresh Corn Salsa | Relishing It

I’ll get to the corn salsa in a minute– but first I want to talk about beer!  Admittedly, I’ve been drinking too darn much beer this summer.  Not at one time– nothing like that.  But this summer, more than any other, it’s just been so easy to sit outside with Radd in the evening and visit over a beer or two.  I suppose it’s partly to do with our mild weather– not too hot, not too humid.  It has been perfect, which is excellent for my happiness.  And while I probably don’t need those calories at the end of the day, instead of stressing, I’ve decided to embrace it.

Fresh Corn Salsa | Relishing It

Fresh Corn Salsa | Relishing It

So what have I been sipping on?  Mostly farmhouse ales and saisons.  Two that I love are Saison Dupont and a local farmhouse ale from Liftbridge called Farm Girl.  Speaking of local beer, I’ve also been enjoying a few others like Bent Paddle’s Paddle Break Blonde and Steel Toe’s Size 7 IPA.  Now before this post turns into an essay on local beer, let me just say this– our craft beer scene here in Minnesota is just incredible right now.  So many wonderful breweries and taprooms, and I’ve been testing them out like it’s my job.  I’m owning it, I don’t mind saying.  A few other great summer favorites (not local) are Leffe Blonde and Pyramid’s Apricot Ale.  There, that’s my beer confession.

Fresh Corn Salsa | Relishing It

So what goes smashingly well with summer beer?  Yup– chips and fresh corn salsa.  I love salsa of any variety– tomato, tomatillo… but, there’s something about fresh corn salsa that wins the salsa competition for me.  I would choose corn every time.  It’s fresh, slightly sweet, spicy, and loaded with that citrusy lime/cilantro flavor.  Not to mention, it is simple to make– so simple that it’s somewhat silly to even give a recipe.  But, I think the same can be said for most summer fare– fresh and simple and that’s just fine.  So, get out your chefs knife and start cutting up that corn.  Then pour yourself a glass of cold beer and soak up some summer fun.  Cheers!

Fresh Corn Salsa | Relishing It

The Recipe: Fresh Corn Salsa

6-8 ears of fresh corn, cut

1 large red onion, diced

1 bunch fresh cilantro, finely chopped

2 jalapeños, chopped (remove seeds/ribs if heat is a factor)

2 cloves garlic, finely minced

juice of one lime

kosher salt

In a medium-sized bowl mix all of the ingredients.  Add more lime juice to taste.  Season appropriately with salt.  You may need more salt than you are used to — corn needs a bit to bring out its wonderful flavor.  Let flavors meld for a bit before serving.  Store leftovers covered in the refrigerator.  Enjoy!

Fresh Corn Salsa | Relishing It

Thanks for stopping by Relishing It!

Laurie

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Socca with Greek Vegetable Salsa | Relishing It

By now you must have heard of socca, right?  Well if you haven’t, it’s simply garbanzo bean (chickpea) flour made into a pancake or flatbread.  It’s a nice gluten-free alternative that tastes fantastic– I bet I eat it about once a week.  Chickpeas are a great source of protein with a wonderful flavor.  A while back I posted a different recipe for socca.  It’s still one of my favorites– especially with the sweet potatoes, kale, italian sausage, and creamy buttermilk dressing.  That one is more of a pancake, while this most-certainly is not.

Socca with Greek Vegetable Salsa | Relishing It

Socca with Greek Vegetable Salsa | Relishing It

This version is thinner and crispier, with the characteristics of a flatbread.  I like to eat this one as a piece of “bread” piled high with delicious toppings– usually vegetables.  Today I made a lovely little greek vegetable ensemble that works so well with the socca.  Other times, fresh corn, tomatoes, scallions, and cotija cheese serve the purpose.  You get the idea.  Use whatever you have around the house/garden and let the socca be the instrument to get it into your mouth.

Socca with Greek Vegetable Salsa | Relishing It

Socca with Greek Vegetable Salsa | Relishing It

It’s nice in that the ingredient list is small to make socca and the cooking time is barely five minutes.  The longest part of this process is waiting about 30 minutes for the flour to fully absorb the water.  Believe me, I’ve rushed this part before, and it’s not a huge deal.  But, if you can wait– you’ll end up with perfect, crispy-edged flatbread that is sturdy enough for toppings.  Rather than frying the flatbread, you cook it under the broiler– a technique that my friend, Angharad (another fellow socca lover), introduced me to.  It works really slick.  All sides get browned and crispy.  This meal is perfect to whip up on a moments notice and you’ll love it.  Trust me.

Socca with Greek Vegetable Salsa | Relishing It

Socca with Greek Vegetable Salsa | Relishing It

The Recipe: Socca with Greek Vegetable Salsa

(serves 1)

For the Socca:

1/2 cup chickpea flour (garbanzo bean flour)

1/2 cup water

pinch of salt

1 teaspoon olive oil, plus more for the pan

For the Greek Vegetable Salsa:

1/2 large cucumber, diced

2 radishes, diced

1/2 cup grape tomatoes, halved

1 red scallion, diced

2-3 tablespoons feta cheese, crumbled

3-4 tablespoons kalamata olives, chopped

2 peperoncinis, diced (optional)

handful fresh parsley and sprig of thyme, minced

drizzle of olive oil

salt and pepper, to taste

In a medium-sized bowl, whisk together the chickpea flour, water, salt, and olive oil.  Let rest for about 30 minutes.

Meanwhile, combine the ingredients for the Greek vegetable salsa in a medium-sized bowl.  Set aside.

After the batter has rested for 30 minutes, place the oven rack in the position closest to the broiler.  Heat a cast-iron skillet under the broiler for 5 minutes (this helps cook the bottom of the socca quickly).  Remove from the oven an add enough olive oil to coat the pan when swirled.  Then add the batter and swirl around until the bottom of the pan is evenly coated.  Place under the broiler and cook until the top is a deep golden brown, about 5-7 minutes.  You will probably have to move the pan around once or twice during this time, to bake evenly.  Remove from oven and use a spatula to carefully remove from the pan.  Drizzle with olive oil and sea salt.  Cut.  And serve with the greek vegetable salsa, or any other topping you would like.  Or eat it plain– it’s all delicious!  Enjoy!

Thanks for stopping by Relishing It!  Have a great day.

Laurie

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Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno.  That’s a fancy title, no?  Don’t be intimidated– this incredible dish is basically a kabob-like stick made of meat.  And since it’s grilling season, these spiced chicken thighs are a perfect addition to your barbecue rotation.  The recipe comes from this beautiful book by Jeffrey Weiss. It’s titled Charcutería: The Soul of Spain and it is a stunning, mouthwatering read. Jeffery is a professional chef with fifteen years under his belt. He is one of only a few Americans to win the ICEX culinary scholarship that allowed him to live in Spain and learn its regional cuisines, as well as to cook with some of Spain’s top chefs. From that experience comes this amazing cookbook.

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

After paging through it, I immediately knew what I wanted to make. I couldn’t stop thinking about the Pincho Moruno. I love to make kabobs in summer. Sometimes I marinate the meat, sometimes I don’t. This recipe includes a marinade so delicious you’ll want to make it over and over again. At first glance, you may think there are too many steps and the list of ingredients is too lengthy. But trust me, the steps are relatively quick– basically mixing dry spices together. And all of the spices listed were ones I already had in my spice cabinet. In fact, the only thing I didn’t have for this recipe was the chicken thighs– I’m guessing you’ll have most everything, too.

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

The adobo sauce is the real star here.  I’ve always been a fan of adobo, but this was my first foray into making a homemade version.  It was far easier than I anticipated, and the flavor is, well, incredible.  The spices paired with the sherry vinegar, garlic, and olive oil are perfection.  You’ll want to invite friends over to show this one off– trust me.

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

The Recipe: Pincho Moruno (Adobo Marinated Chicken Kabobs)

About 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces (pork tenderloin, lamb shoulder, pork belly, chicken or beef hearts are also options)

1 medium yellow onion, julienned

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

kosher salt, to taste

1 recipe Basic Adobo

4 tablespoons Moruno Spice

Basic Adobo:

5 cloves garlic, crushed

1 tablespoon kosher salt

1 tablespoon dried oregano

2 tablespoons pimentón dulce (sweet paprika)

1/4 cup extra-virgin olive oil

1/4 cup sherry vinegar

1/4 cup water

Moruno Spice: 

2 tablespoons cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon black peppercorns

pinch of saffron threads

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon pimentón dulce (sweet paprika)

1 tablespoon freshly ground black pepper

1 1/2 teaspoons ground turmeric

Begin by making the Basic Adobo.  In a food processor, or by hand, mix all of the ingredients together until it forms a bright red paste.  Use immediately, or store in the refrigerator for up to 7 days.

Next, mix together the Moruno Spice.  In a small dry skillet toast the cumin, coriander, and fennel seeds; peppercorns; and saffron threads for about 2-3 minutes, or until fragrant and toasted.  Use a mortar and pestle or spice mill to grind the spices into a fine powder.  Transfer to a small mixing bowl, and add the oregano, thyme, pimentón dulce, black pepper, and turmeric.  Stir and set aside.  (Note: This mixture will make a bit more than you will need for this recipe.  Leftovers can be stored in an airtight container for up to 6 months.)

In a large bowl, combine the Basic Adobo, 4 tablespoons of Moruno Spice, olive oil, sherry vinegar, and yellow onion together.  Season with salt to your taste.  Add the chicken and mix to coat evenly.  Cover and refrigerate between 4-24 hours.  Slip the chicken onto skewers when ready to grill.  If using wooden skewers, remember to soak them in water for 20 minutes beforehand.  Sprinkle with salt and pepper and cook to your desired doneness.  Enjoy!

Recipe adapted from Jeffrey Weiss’ Charcuteria: The Soul of Spain

Thanks for visiting Relishing It today!

Laurie

 

 

 

 

 

 

 

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Spring Potato Salad with Ramps and Radishes | Relishing It

Finally.  Warm weather is finally here in Minnesota!  I know parts of the country have been having ridiculous heat waves recently, but we’ve been waiting (not-so-very) patiently for the weather to get nice here.  Yesterday  it finally did, and it was glorious!  It’s remarkable to see the change in attitude and manners once decent weather shows up.  Everyone– and I mean everyone– is just so much happier and more pleasant.  It’ll be another story once the high heat and humidity eventually find their way here.

Spring Potato Salad with Ramps and Radishes | Relishing It

Spring Potato Salad with Ramps and Radishes | Relishing It

I did my best yesterday to blind people with my extremely white Minnesota legs.  Not that this is any different than later in the summer.  I basically vary between stark white and just very pale.  Years ago I wished I had more color, but now I’m fine with my lack of sun-induced color, so I’ll continue to lather on the sunscreen.

Spring Potato Salad with Ramps and Radishes | Relishing It

Spring Potato Salad with Ramps and Radishes | Relishing It

Where was I going with all of this?  Oh yeah… summer, heat, shorts….potato salad!  Grilling last night was a no-brainer, so I made a bowl of one of my favorite summer potato salads to kick off the season.  In this version, I’ve accompanied the potatoes with spring ramps, radishes, celery, and parsley.  Ramps are fabulous, but are around for such a short time, scallions replace them when they are no longer available.  A delicate dressing of lemon, olive oil, garlic, and anchovies is poured on the warm yellow potatoes to really saturate them with flavor.  The crunchy vegetables are added later, once the potatoes have cooled a bit, then the remaining dressing is added.  This potato salad gets better and better the longer it sits.  And it’s perfect for picnics since it doesn’t contain any dairy.  I hope you give it a try!

Spring Potato Salad with Ramps and Radishes | Relishing It

The Recipe: Spring Potato Salad with Ramps and Radishes

3 pounds yellow potatoes, cut into bite sized pieces

1 bunch radishes, chopped

1 bunch ramps or scallions, chopped

handful of fresh parsley, chopped

2-3 stalks of celery, chopped

For the Dressing:

2 garlic cloves, finely chopped

2 teaspoons Dijon mustard

juice of 2 lemons (about 5 tablespoons)

3-4 small anchovies, smashed into a paste

1/2 cup good quality olive oil  (California Olive Ranch gets my vote)

salt and fresh cracked pepper

good crunchy sea salt to finish

Place a steamer in a large saucepan.  Add a bit of water to the bottom.  Add the potatoes and steam until potatoes are nearly done.  Turn off the burner and keep the cover on for an additional 10-15 minutes to ensure the potatoes are fully cooked.  This technique keeps the potatoes from being loaded with water, which sometimes happens when boiled, and from being over-cooked which can lead to mushiness.  Check them after 10 minutes, and if they’re tender, remove the lid.

Meanwhile, make the dressing.  In a medium bowl, add the garlic, anchovies, Dijon, lemon juice, and pinch of salt and pepper.  Whisk.  Then slowly add the olive oil, whisking the entire time.  Adjust seasonings, if necessary.  Remember that potatoes require a bit of salt to let their flavor shine through.  However, the anchovies will supply a lot of that saltiness, so I generally wait to make a final judgment about adding more salt until the potato salad has been refrigerated and the flavors have had a chance to meld together.

When the potatoes are done steaming, add them to a large bowl and pour about 2/3 of the dressing over them while they are hot.  Use a rubber spatula to gently fold the potatoes and dressing together.  Let sit until mostly cool, then add the vegetables and the remainder of the dressing.  Fold everything together, cover with plastic wrap, and refrigerate for a couple of hours.  When ready to serve, let it come to room temperature– the flavors are brighter when they are not completely cold.   Sprinkle with a crunchy sea salt before serving.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

I just got back from an amazing walk.  The temperature was perfect at a nice cool 60 degrees, the birds were singing, and a beautiful assortment of tulips soaked up the sun.  A walk on a day like today is good for clearing my head.  So, now I’m home with a full cup of coffee, ready to tell you about this fantastic recipe that I conjured up.

Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

I recently came across organic black rice (forbidden rice) ramen noodles at my co-op.  You may remember this recipe that has black rice.  Or this one, with a bit of a Spring twist.  I love black rice– it’s ridiculously healthy.  So, when I found it in pasta form, I was excited.  I generally use brown rice noodles, so I’m thrilled to have another healthy option.  Fear not, if you can’t find black rice ramen– most any thin pasta will work here–regular ramen, vermicelli, angel hair pasta, just about anything really.

Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

This is a really quick dinner that can be whipped-up in about 20 minutes.  It’s versatile in that it can be served hot or cold, which is a nice option for the upcoming warmer months.  It’s also versatile in that you can pair any of your favorite vegetables with it and it will be fantastic.  Red peppers come to mind.  I’m on a broccoli kick…still.  And so are my kids, so that’s what I went with.  The vegetables can be roasted, quickly sautéed, or even raw.  You decide. I generally roast mine, but I know that will stop with the summer heat.   The sauce is simple and packed with flavor.  The sesame, garlic, ginger, and scallions all compliment one another.  The sauce is light– it barely coats the noodles and vegetables.  I didn’t want it loaded with oil (read calories), but I still wanted it potent.  When you toss all of the ingredients together, make sure to reserve a bit of pasta water.  You can use that to loosen everything up, if necessary.  Be sure to taste and re-season with more soy sauce or sesame oil, if you want a bit more punch.  Hope you enjoy!  We sure did.

Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce | Relishing It

The Recipe: Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce

(serves 2)

2 squares of ramen, (about 5 ounces total)

2 tablespoons olive oil or peanut, if you have it

4 teaspoons finely chopped fresh ginger

6 garlic cloves, finely chopped

1/2 teaspoon red pepper flakes

2 tablespoons rice vinegar

1/2 teaspoon hoisin sauce

4 teaspoons sesame oil

2 tablespoons soy sauce

4 scallions, thinly sliced

handful of broccoli and crimini mushrooms, bite-size

sesame seeds and chopped peanuts for garnish

(Note: This meal comes together rather quickly– you’ll need to work fast and be attentive.)

Preheat oven to 375ºF.  Bring a medium sauce pan filled with water to a boil.

On a baking sheet, roast the broccoli and mushrooms for 3-4 minutes, or until slightly tender.  Remove from oven.   Place the ramen in the boiling water and keep a watchful eye.  It will only need about 5 minutes to cook.  Test along the way.  Reserve some cooking water.  When tender, drain.

Meanwhile, in a medium-sized skillet over medium-low heat,  heat the olive oil and add the ginger, garlic, and red pepper flakes.  Sauté for about 1-2 minutes until aromatic.  Then add the vinegar, hoisin, sesame oil, and soy sauce and whisk together until warmed through.  Add most of the scallions, reserving a few for garnish.  Sauté for 30 seconds.  Toss in the vegetables and then the ramen.  Use tongs to toss everything together.  Loosen with 1-2 tablespoons of pasta water, if need be.  Taste.  Re-season with soy sauce and sesame oil, if desired.  Top with sesame seeds, chopped peanuts, and reserved scallions.  If wanting to make a cold version, run the pasta under cold water.   You may need a bit more oil to loosen the pasta, if cold.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Curry-Scented Cauliflower with Golden Raisins | Relishing It

We joined a CSA recently!  For a vegetable-obsessed girl like me, this is big news.  So much so that I want to tell everyone I interact with…but that would be a bit weird, so I’ll just tell you.  I’m already anxious for June to roll around– for that first box to arrive, full of vegetables grown for my family by people that I know.   To be honest, we haven’t been CSA members for a couple of years now.  I know, I know.  You see, the previous CSA that we belonged to didn’t quite meet my family’s needs.  We ended up spending a ton of money every week to supplement the offering.  This year we dove back in, and decided to go with Bossy Acres.  The fabulous ladies that run this CSA are heavily involved in the Twin Cities food community.  I had heard remarkable things about their CSA from several friends.  And then, once I had a chance to talk with the owners about the excitement and passion that they put into their work, it made me realize that I wanted my family to be part of it.  And I am so darn excited!  Did I already mention that?

Curry-Scented Cauliflower with Golden Raisins | Relishing It

Curry-Scented Cauliflower with Golden Raisins | Relishing It

Alright, now that I’m done with my mini celebration it’s on to today’s post.  Even though this is THE NEVER-ENDING WINTER here in Minnesota, I’ve moved on to think about lighter, quicker fare.  Spring has to arrive eventually, right?  It’s just a matter of time before the farmers’ markets are loaded with fresh vegetables, and I’ll also be getting my first CSA delivery.  Waiting is hard.  I want strawberries and tomatoes now.  But until then, I’ll enjoy this gorgeous cauliflower.Curry-Scented Cauliflower with Golden Raisins | Relishing It

I love how hearty cauliflower is.  It’s reliable and always a good option in the Summer or Winter.  Out-of-season tomatoes and cucumbers can’t claim that.  I enjoy this side dish (though I eat it as a main course) when the cauliflower is roasted just a bit. Not entirely soft, but not raw either.  Once it’s done, I like to toss it immediately with red onion and golden raisins on the hot roasting pan.  It warms them through and takes the edge off the onion.  Infusing the spices in warmed olive oil is a great way to maximize the flavor.  This is a subtle dish.  It’s not swimming in a sauce or loaded with flavors that punch you in the face.  And it comes together in a matter of minutes.  The golden raisins are key– the slight sweetness that they add is crucial here.  Hope you enjoy!

Curry-Scented Cauliflower with Golden Raisins | Relishing It

The Recipe:  Curry-Scented Cauliflower with Golden Raisins

(serves 2-4)

1 large head of organic cauliflower, broken into small bite-sized pieces

1 small red onion, thinly sliced

1/3 cup organic golden raisins

handful of fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for roasting

1 teaspoon hot curry powder  ( I love Penzys’ version)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

pinch of kosher salt to taste

lime wedges, for serving

Preheat an oven to 400°F.  Toss the cauliflower pieces with a drizzle of olive oil and place on a baking sheet. Roast for 15-20 minutes, or until the cauliflower has browned slightly but isn’t completely soft.  Remove from oven and immediately toss the sliced red onion and golden raisins on the hot pan with the cauliflower.

Meanwhile, prepare the curry-scented olive oil by placing 2 tablespoons of olive into a small skillet.  Mix the curry powder, turmeric, and cumin into the oil and heat on medium for about 1-2 minutes, or until the oil becomes warm and fragrant.  Make sure to stir it.  Remove from heat and pour over the vegetables.  Toss with cilantro.  Season with salt, if necessary.  Serve with a squeeze of lime.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

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Meyer Lemon and Thyme Roasted Chicken | Relishing It

Today’s recipe is one that looks impressive and tastes incredible, yet comes together with little effort.  Roasted chicken is another fine example of how good food does not have to be complicated.  It’s easy to prepare, and makes a perfect family meal that can be complimented by so many wonderful flavors.  I’ve used Meyer lemons for this version.  Whenever they are  in season, I prepare a lemon sauce and drizzle it over roasted chicken.  These lemons taste a bit different than traditional ones.  I detect a hint of a pine, as well as a little more sweetness.  They are perfect in this dish, since their skin is thinner and can be eaten– they almost become ‘candied’ when roasted.

Meyer Lemon and Thyme Roasted Chicken | Relishing It

I like to roast chicken on a high heat.  It creates such a nice, dark exterior that I just love.  Fear not, the inside remains wonderfully juicy.  One thing to be aware of– your chicken pieces should all be relatively the same size.  This will ensure even roasting.  The breasts should be cut in half if they are too large.

Meyer Lemon and Thyme Roasted Chicken | Relishing it

The sauce is a simple one.  It showcases the lemons perfectly.  I suppose it’s worth exploring the idea of marinating the chicken in a portion of the sauce for a few hours before roasting.  The lemon would really permeate the chicken.  But, to be honest with you, I’ve never bothered.  Let me know if you decide to give it a go.  If thyme isn’t your favorite herb, this dish is also delightful with rosemary.  Enjoy!

Meyer Lemon and Thyme Roasted Chicken | Relishing It

The Recipe:  Meyer Lemon and Thyme Roasted Chicken

(serves 4)

1 whole pasture-raised chicken cut into pieces (breasts cut in half, if too large)

1/2 cup fresh Meyer lemon juice (from about 5 Meyer lemons)

1/3 cup extra-virgin olive oil

2 tablespoons Dijon mustard

fresh thyme

1/2 tablespoon honey (more or less to taste)

1-2 Meyer lemons, thinly sliced for roasting

kosher salt and freshly cracked black pepper

Preheat the oven to 475°F.  Line a baking sheet with parchment paper.

In a small bowl, mix the lemon juice, Dijon, honey, and salt and pepper together.  Slowly whisk in the olive oil. Set aside.

Place the chicken on the parchment paper and pour 2/3 of the sauce over it, coating all sides of the chicken.   Reserve 1/3 of the sauce for serving.  Remove and discard the stems from some of the thyme and sprinkle the leaves over the chicken, along with salt and pepper.  Place the thinly sliced Meyer lemons on the pan, as well.  Bake for about 35 minutes on the middle rack.  Remove from the oven and serve with additional sauce and fresh thyme.  Salt and pepper, as needed.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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