Lemon Chicken Thighs
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt
- Freshly ground black pepper
- 1/3 cup olive oil
- 1 lemon, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, thinly sliced
- 8 to 10 chicken thighs
- 1/2 cup dry white wine
- Zest and juice of 1 lemon
- Fresh parsley, finely chopped
Heat oven to 450 F.
Place the thyme, fennel seeds, 1 tablespoon salt and 1 teaspoon pepper in a small food processor. Process until ground. Pour the olive oil into a glass measuring cup. Stir in the herb mixture. Set aside.
Distribute the lemon slices in a large baking dish. Distribute the onion and garlic on top. Place the chicken thighs, skin side down, on top of the onion. Brush with about half the oil and herb mixture. Turn the chicken thighs skin side up. Pat them dry with paper towels. Brush the chicken with the rest of the oil and herb mixture.
Roast the chicken for 20 minutes. Pour the wine into the pan—not on the chicken—and roast for another 15 minutes, or until a meat thermometer registers 155 to 160 degrees.
Remove the chicken from the oven, and sprinkle it with the lemon zest and juice. Cover the pan tightly with aluminum foil and allow it to rest for 10 minutes. To finish, sprinkle with salt and parsley. Serve hot with the pan juices, cooked lemon and onion.
Whipped Ricotta Dip
- 15 ounces whole-milk ricotta
- 1 teaspoon salt
- ½ cup roughly chopped fresh basil, plus extra for garnish
- ¼ cup roughly chopped fresh parsley, plus extra for garnish
- Juice and zest of one lemon
- Olive oil
- Grilled bread
Add the ricotta, salt, basil, parsley, lemon juice and lemon zest to a food processor. Blend until smooth, about 1 to 2 minutes.
Spoon dip into a bowl for serving. Garnish with a drizzle of olive oil and additional herbs. Serve with grilled bread.
Dill Roasted Potatoes With Lemon
- 1 1/2 pounds baby Dutch yellow potatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons minced fresh dill (or 1 tablespoon dried dill), plus extra
- Half a lemon, juiced
Heat oven to 425 F.
On a baking sheet lined with foil, toss potatoes with olive oil, pepper, salt and dill.
Roast for 15 minutes. Stir. Roast an additional 10 minutes, or until potatoes are crispy on the outside and fork-tender on the inside.
Squeeze lemon over potatoes and garnish with additional dill. Serve immediately.
Lemon Poppy Seed Muffins
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plain whole-milk yogurt
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons lemon zest
- 2 extra-large eggs
- 8 tablespoons salted butter, melted and cooled
- Powdered sugar
Heat oven to 375 F. Grease a 12-cup muffin tin or line with muffin cups.
Whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt in a large bowl.
In a separate bowl, whisk yogurt, lemon zest and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix.
Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Rotate muffin tin halfway through baking.
Remove to a wire rack to cool. Sprinkle with powdered sugar.
Lemon, Garlic and Herb Butter
- 4 tablespoons butter, room temperature
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon lemon zest
- 1 clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Combine all ingredients in a small bowl. Beat lightly with a fork. Let stand at room temperature for 15 minutes to allow the flavors to meld.
Place on a piece of plastic wrap. Form into a log, twisting the ends to seal. Refrigerate until firm.
Slice pats of chilled butter and serve over dishes as desired. Great with steamed or grilled vegetables, baked or mashed potatoes, on chicken before roasting and hot dinner rolls.
Green Beans Almondine
- 1 pound haricot verts (French green beans), trimmed
- 2 tablespoons butter
- ¼ cup raw slivered almonds
- 2 shallots, finely diced
- 2 garlic cloves, finely minced
- Zest of one lemon
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
Boil a large pot of water. Season the water liberally with kosher salt.
Blanch the green beans for 4 minutes, stirring occasionally, or until they are crisp-tender and slightly undercooked.
Meanwhile, in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds. Sauté, stirring frequently, for 3 minutes or until they start to turn golden brown. Reduce the heat to low. Add the chopped shallots and garlic. Sauté an additional 2 minutes, stirring frequently, until fragrant and lightly caramelized.
Using tongs, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice. Toss again. Season to taste with salt and freshly ground pepper. Serve immediately.