So it’s been awhile since I’ve actually made a home-cooked meal. Last week was ridiculously busy, and then last weekend I was in Nashville running the Country Music Half Marathon. Feel free to congratulate me on winning 8,143rd place.
And since I obviously wasn’t focused on making any personal records in the half marathon, I decided to be a winner at eating. Friday night I carbo-loaded at Mama Mia’s, Saturday we enjoyed a post-marathon brunch at Marche, followed by giant pretzels & beer cheese that afternoon at The Village Pub & Beer Garden, followed by a dinner at Miro District.
And for my last meal in Nashville…the Copper Kettle. I couldn’t think of a better way to end my Nashville trip than eating 4,000 plus calories at an all-you-can-eat brunch buffet. Pretty sure my final plate was just one big mound of cheesy potatoes next to a giant mound of banana pudding. Heaven on a plate.
So I’m back in Dallas, and last night I needed a simple & quick weeknight meal to make before heading off to the Dave Sedaris reading at SMU. Chicken is always a good go-to, but I get bored of the typical chicken breast/rice/vegetable meal so last night I opted for drumsticks – just to mix it up a bit. I know, I’m crazy.
This recipe is beyond easy – it honestly takes less than five minutes to prepare. So with very little effort, you have crispy, lemony chicken and potatoes. I just added a spinach salad to complete the meal.
And in the effort of full disclosure, I actually ended my meal with cookies and ice cream at Pokey O’s. It’s one of my many weaknesses.
Lemon & Thyme Chicken & Potatoes
8 drumsticks (You can easily substitute legs/thighs/your favorite chicken part)
3 tablespoons extra-virgin olive oil
5 (3- to 4-inch) sprigs fresh thyme
2 garlic cloves, smashed
3/4 teaspoon salt
1/2 teaspoon black pepper
3 TBS of lemon juice (I just used the juice of two small lemons)
4 (1/4-inch-thick) lemon slices
6 Yukon potatoes, cubed
Put oven rack in upper third of oven and preheat oven to 475 degrees.
Toss chicken & potatoes with oil, lemon juice, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
Bake chicken 15 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.