ombine lemon slices, thyme, 1 tbsp olive oil and garlic. Stuff into chicken
nd place one piece of chicken on the leaves. Repeat with
Heat 1 tbsp oil in a large frying pan over medium-high heat. Sear chicken, in batches, until browned. Transfer to a 4.5 quart slow cooker.
Add remaining oil to pan. Cook onion, stirring, for 10 mins, or until caramelized. Transfer to cooker along with remaining ingredients. Cook, covered, on low for 4 hours. Discard thyme and season to taste.
If desired, skin chicken.
Season with salt and
br>Add the squash and lemon thyme and cook, stirring for 5
In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
Add evaporated milk and parsley and cook for an additional 3 minutes.
Season with salt and pepper, and serve.
Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme.
Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water.
Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.
Heat oil in saucepan over medium-high heat.
Add garlic and onion, cook, stirring for 3 minutes or until soft.
Add potatoes and zucchini, cook, stirring for 5 minutes.
Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes.
Discard bay leaves.
Puree soup.
Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through.
Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt
Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter.
Season with salt and pepper.
Drizzle with olive oil.
Sprinkle with lemon thyme leaves.
Lay lemon thyme sprigs over the top for garnish.
Let stand for at least 20 minutes prior to serving.
Arrange the leeks and potatoes in a microwave-proof dish. Sprinkle each layer with salt, pepper and lemon thyme.
Pour over the stock.
Cover loosely and cook on High for 8 to 10 minutes until cooked.
Sift together the dry ingredients.
Cream the butter and sugar. Add eggs, one at a time, and mix well after each addition.
Stir in the crumbled lemon thyme.
Form into a ball, place in a zip lock type plastic bag and refrigerate several hours or overnight.
Preheat oven to 350*.
Roll into 1\" balls and place on a lightly greased cookie sheet.
Flatten slightly.
Bake in a 350* oven for 10 minutes. Watch closely.
blender with garlic, parsley, thyme, pecorino cheese and 1/2
emaining lemon. Place 2 or 3 lemon slices and 2 sprigs thyme beneath
hallow dish, combine chicken, thyme, 1 tbsp olive oil, lemon juice and garlic
Place chicken in a baking dish. Tie legs together with kitchen string. Tuck wings under.
Arrange onion, lemon, thyme and garlic around the chicken. Pour the wine over the chicken. Season to taste. Cover with plastic wrap. Refrigerate for 30 mins, turning once. Preheat the oven to 350\u00b0F.
Bake chicken, basting occasionally with pan juices, for 1 hour 15 mins or until golden brown and the juices run clear when the thigh is pierced with a skewer. Cover with foil and let stand for 10-15 mins. Carve and serve with vegetables of choice.
*While you are preparing the chicken, put water on the stove
Preheat oven to 350\u00b0F.
Whisk together olive oil, herbs, lemon zest and lemon juice. Season. Set aside 1/3 of the mixture. Place chicken in a roasting pan and season. Stuff with thyme sprigs, parsley sprigs and lemon. Truss chicken then rub remaining olive oil mixture over skin. Roast for 1 hour 30 mins, or until a thermometer inserted into the thickest part of the thigh reads 165\u00b0F.
Brush with remaining olive oil mixture then let rest for 10 mins. Garnish with fresh lemons and herbs.
For the tzatziki, combine yogurt, garlic, mint and green onion in a bowl. Season to taste.
Preheat the grill to medium-high. Combine lemon thyme, paprika, red pepper flakes and oil in large bowl. Season to taste. Add chicken and turn to coat.
Grill chicken for 4-6 mins each side, until browned and cooked through. Serve with tzatziki, arugula and tomatoes.
Season the chicken with black pepper and sprinkle with the thyme. Heat the