Are you looking for new flavor inspiration for chicken?

Asian Marinade

Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes.

Ingredients: 1/4 cup soy sauce (or coconut aminos), 3 Tbl. sesame oil, 2 Tbl. rice vinegar, 1 Tbl. chili crisp oil (or sriracha hot sauce), 2 garlic cloves (minced), 1-inch piece fresh ginger (peeled & minced)

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Asian Chicken Salad, Sticky Asian Drumsticks, Spicy Thai Chicken Thighs

South African Marinade

Description: South African Braai Spice Blend is the star of this marinade/paste. Smoky paprika, garlic and basil delight your senses, while the vinegar brings acid and the lemon juice brings a nice citrus undertone. Olive oil is added to bring the paste together.

Ingredients: 3-4 Tbl. South African Braai Seasoning (equal parts smoked paprika, dried basil, and granulated garlic, plus coarse sea salt), juice of a lemon, 2 Tbl. white vinegar, 1/4 cup olive oil (more or less for desired consistency).

Instructions: Combine marinade ingredients in a bowl. Throughly coat chicken pieces on all sides. Place in a covered bowl to marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Peri Peri Chicken, South African Chicken Kebabs, Smoky Chicken Wings

Southwest Marinade

Description: Chili powder, cumin and ground oregano pack the 1-2-3 punch in this marinade and are a classic lively Southwest and Mexican spice combo. Lime juice brings the acidic element balanced by smooth olive oil. While cilantro adds a bright freshness to this marinade. This marinade brings a gentle heat but more of nicely balanced spicy flavor.

Ingredients: 1 Tbl. chili powder, 1 Tbl. ground cumin, 1 tsp. ground oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 Tbl. fresh lime juice, 1/4 cup olive oil, 1/2 cup rough chopped fresh cilantro.

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Southwest Burrito Bowls, Southwest Salmon Salad, Santa Fe Chicken Pasta

Mediterranean Marinade

Description: The fresh herbs aromas and flavors of oregano and rosemary take center stage, while garlic tucks in for a little extra punch. Fresh lemon juice and red wine vinegar bring acid balanced by extra virgin olive oil, salt and pepper. Mediterranean marinade is bursting with fresh herb and citrus flavors. Yes, it’s great for tenderizing chicken but feel free to dip a piece of crusty bread into this wonderful flavor combination.

Ingredients: 1/4 cup EVOO, juice of a lemon, 2 Tbl. red wine vinegar, 2-3 cloves minced garlic, 1/4 cup chopped rosemary and oregano, 1 tsp. dried oregano, 1 tsp. salt and 1/2 tsp. black pepper. Variation: whisk these ingredients into a cup of Greek yogurt which helps to tenderize chicken.

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Whole Roasted Greek Chicken, Mediterranean Grilled Chicken Thighs, Greek Salad with Mediterranean Grilled Chicken

Peruvian Marinade

Description: Ground cumin, dried oregano and smoky paprika play so nicely in this South American marinade/paste. Fresh lemon juice brings the acid with a hint of citrus, while garlic and olive oil balance the flavor profile. The spices are meant to be the star and the paprika brings the signature red color to the dish.

Ingredients: 1/4 cup olive oil, juice of a lemon, 2-3 cloves minced garlic, 2 Tbl. smoked paprika, 1 Tbl. dried oregano, 1 Tbl. ground cumin, 1 tsp. salt, 1 tsp. black pepper.

Instructions: Combine marinade ingredients in a bowl. Throughly coat chicken pieces on all sides. Place in a covered bowl to marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Spatchcocked Peruvian-Style Chicken, Whole Roasted Peruvian-Style Chicken, Peruvian-Style Chicken & Rice

Of all 5 Favorite Quick & Easy Chicken Marinades, what’s your favorite? I’d love for you to comment below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best, Libby

The post 5 Favorite Quick & Easy Chicken Marinades appeared first on Lemony Thyme.

The simple spice blend delivers bold balanced flavor.

The Spice Rub Ingredients

The rub consists of equal parts: salt, granulated garlic, dried oregano & thyme, ground cumin & coriander.

Just a few ingredients deliver maximum flavor in this recipe.

The Cooking Method

You’ll sear the Spice-Rubbed Pork Tenderloin on all sides in a hot cast-iron or oven-proof skillet. The tenderloin is then finished in the oven for another 5 minutes or so.

As with all meat you’re roasting, searing, or grilling – allow it to rest before slicing.

That’s it. So simple and ready to be served in less than 30 minutes.

The Quick & Easy Results

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. You can almost identify each of the spices yet they are so savory and balanced.

I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

This dish is a great no-fuss weeknight meal that could easily be served for Sunday dinner.

However, I love it best the next day. It’s great in sandwiches too. The pork remains juicy and the flavors are just as bold and wonderful, making it a great meal-prep lunch box option.

We’ve also used this same spice blend on chicken thighs and whole roast chicken.

Winner winner!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spice-Rubbed Pork Tenderloin

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Spice-Rubbed Pork Tenderloin

• 1 1 lb. pork tenderloin
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 Tablespoon olive oil

For Arugula & Herb Salad

• 6 cups baby arugula (about 16 ounces)
• 1 cup fresh herb leaves (such as parsley, basil, cilantro, dill)
• 2 teaspoons fresh lemon zest
• 1 cup Fresh Herb Vinaigrette Recipe link in post

Instructions

For Spice-Rubbed Pork Tenderloin

• Preheat oven to 450° F. Combine the seasonings and rub liberally into pork tenderloin, coating all sides. Heat olive oil in a cast-iron or oven-proof skillet over high heat, sear pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Transfer to oven and roast until pork reaches an internal temperature of 145° F, about 5 minutes. Allow to rest for 5 minutes before thinly slicing.

For Arugula & Herb Salad

• On a serving platter or large salad bowl, make a bed of fresh arugula and herbs, then sprinkle with lemon zest. Place thinly sliced pork tenderloin on top and spoon fresh herb vinaigrette over pork and greens.

The post Quick & Easy Spice-Rubbed Pork Tenderloin appeared first on Lemony Thyme.

Truth.

I wanted to deliver something beautiful, vibrant and healthy to a special new mom who had just done the same.

Let’s start with this bowl of veggie love.

I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.

I blanched the corn on the cob, asparagus and green beans for just a minute or two.

Everything else is raw.

As much as I could dive right into that happy bowl, I wanted to make it a little more comfortable.

Remember, we’re talking new mom :)

So I added tender orzo pasta to the mix and swaddled it in Fresh Herb Vinaigrette.

Oh how I love a chopped salad.

Sure it takes a little time to slice and dice but in the end the message it delivers is clear ~ you are loved.

Couldn’t we all benefit from that message.

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer.

Beautiful, vibrant and healthy is the goal.

Fresh bright flavors is what we love and enjoy.

Sending warm hugs to Nicole & CJ as you navigate this amazing parenthood journey (my dream job).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spring Chopped Salad

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we enjoy.

Course Salad

Prep Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4-6 cups diced fresh veggies I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.
• 1/2 pound orzo pasta prepared according to package instructions
• 4 cups baby arugula
• 1 cup Fresh Herb Vinaigrette Recipe link in post
• salt & pepper to taste

Instructions

• Blanch corn on the cob, asparagus and green beans in boiling water for just a minute or two. Then plunge into an ice bath to cool. Remove corn from the cob. Cut all remaining veggies, except arugula, into small diced pieces. Toss cooked orzo with chopped veggies and fresh herb vinaigrette. Serve over a bed of baby arugula.

The post Spring Chopped Salad Delivers Comfort appeared first on Lemony Thyme.

I would request it for my birthday dinners, when a celebration was in order, or when I just craved Mom’s home cooking. 

The fresh herbs in this classic comfort food recipe make it sing…Parsley, sage, rosemary, and thyme; Remember me to one who lives there, she once was a true love of mine. 

Mom called her version *Chinese Pie which was slightly different than this Shepherd’s Pie recipe (creamed corn in place of carrot, onion, zucchini, peas), but had all the comfort that only a casserole (or maybe a fresh from the oven chocolate chip cookie) can bring.

Another similar dish to the Irish Shepherd’s Pie is Cottage Pie, one made with lamb and one with beef, although the variations are many.

The Method

• Preheat oven to 350 degrees F. 
• In a large skillet sauté mushrooms until golden brown on both sides and reserve
• Meanwhile boil potatoes until tender, drain, and mash with butter, buttermilk, sage, salt & pepper
• If using fresh English peas simmer those as well

• Brown the meat and drain fat
• Add garlic, tomato paste, fresh herbs and Worcestershire, stir to combine
• Add wine and allow to mostly cook off before dusting with flour (or arrowroot for gluten free)
• Stir in broth and simmer until sauce begins to thicken
• Return sautéed mushrooms to pan to combine
• Season with salt and pepper to taste

• Pour browned meat and mushrooms into 2 quart buttered casserole dish. Reserve.

• Top meat/mushroom layer with sautéed vegetables. Reserve.

• Spread mashed potatoes over veggie layer
• Make a criss-cross pattern with a fork
• Dot with butter pieces 
• Bake until edges start to become golden brown 40 – 45 minutes  
• Finish under broiler for nice brown peaks
• Let stand for at least 5 minutes before serving

This Shepherd’s Pie is rich and hearty and just as comfortable as I remember. Hope you love it like we do!

*I just had to know where the name Chinese Pie came from so I did a little culinary digging. Apparently Chinese Pie, also known as Paté Chinois, originated in Canada and is a staple French-Canadian dish. During the construction of the Canadian Pacific Railway in the late 19th century workers were fed rations of beef, potatoes and corn. Many of the workers of primarily Asian origin would combine their rations, creating a family-style dish to be shared. This serving style took off with the French-Canadian workers as well who dubbed the dish Paté Chinois (or Chinese Pie in French). And now you know ~ the rest of the story.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Shepherd’s Pie

This Shepherd's Pie is rich and hearty and just as comfortable as I remember. The fresh herbs in this classic comfort food recipe make it sing.

Course Main Course

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Meat & Mushroom Layer

• 8 ounces sliced mushrooms
• 1 Tablespoon butter & olive oil
• 2 lbs. ground beef and/or ground lamb
• 2 Tablespoons tomato paste
• 2 cloves garlic finely chopped
• 2 Tablespoons fresh herbs (thyme, rosemary, parsley, sage) minced
• 1 Tablespoon Worcestershire sauce
• 1/2 cup red wine
• 1 Tablespoon flour or arrow root (for GF Version)
• 1 cup beef broth
• 1 teaspoon salt
• 1/2 teaspoon pepper

For the Vegetable Layer

• 1 Tbl. olive oil
• 1 medium onion diced, about 1 cup
• 2-3 carrots diced, about 1 cup
• 2 small zucchini julienned, about 1 cup
• 1 cup fresh or frozen English peas

For the Potato Layer

• 3 lbs. potatoes or cauliflower for a low-carb alternative
• 5 Tbl. butter divided
• 3/4 cup buttermilk
• 1/2 tsp. fresh sage minced optional
• salt & pepper to taste

Instructions

For the Meat & Mushroom Layer

• Preheat oven to 350 degrees.
• In a large skillet, add 1 tablespoon butter & 1 tablespoon olive oil. Add mushrooms in single layer and cook until golden brown on both sides. Remove from skillet and reserve.
• Brown meat over medium high heat, drain fat, then add tomato paste, garlic, fresh herbs, and Worcestershire. Stir to combine and cook 1-2 minutes. Stir in wine and allow to mostly cook off before dusting with flour (arrowroot for gluten free version). Stir to incorporate, then add broth and stir until sauce begins to thicken. Return browned mushrooms to the pan. Season with salt & pepper to taste. Pour meat/mushrooms into 2 quart buttered casserole dish.

For the Vegetable Layer

• In skillet saute onion & carrot until just tender, then add zucchini continue cooking for 3-4 minutes. Stir in frozen peas (or cooked fresh peas). Season with salt & pepper to taste. Pour veggies over browned meat/musrooms in casserole dish.

For the Potato Layer

• Boil potatoes until tender, drain, then add 4 Tablespoons butter, buttermilk, 1/2 tsp. fresh sage, salt & pepper and mash. Spoon potatoes on top of meat/vegetable layers.
• Take a fork and scratch a pattern into top of mashed potatoes. Dot with remaining Tablespoon butter. Bake until golden 40 – 45 minutes. Finish under broiler for nice brown peaks. Let stand for at least 5 minutes before serving.

Notes

If you’re looking for a low-carb option, use cauliflower mash instead of mashed potatoes.

The post Shepherd’s Pie – A Classic Comfort Food appeared first on Lemony Thyme.

I would be entirely happy and comfortable with that big bowl and a spoon.

The fresh herb flavors popping through with hints of smoked gouda in every creamy extremely satisfying bite!

What is Polenta?

Polenta, dubbed “Italian Grits”, is a staple in Northern Italy. Made from ground yellow cornmeal, this grain is wildly versatile. Grits, on the other hand, are a popular breakfast staple in southern cuisine. They are made from either finely stone-ground white corn or hominy. Both are typically served ‘mush’ style or in cake form.

The Fresh Herbs

Adding fresh herbs to the polenta completely elevates the flavor profile.

I chose my favorite blend, I call it the Simon & Garfunkel….parsley, sage, rosemary and thyme.

Each of these individually or any combination will work wonderfully. Simply sauté the chopped herbs in butter for a few minutes to infuse their flavors. Then stir the herby butter into the cooked creamy cornmeal.

The Cheese – Smoked Gouda

For the cheese I like a smoked cheese, again to add another layer of flavor. You could use cheddar, gruyere, even goat cheese would be delicious swirled through creamy polenta.

Perfect Polenta

Polenta is the perfect vehicle to use in place of rice, especially when there’s a savory sauce involved. Or serve this as a gluten free alternative to pasta.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Herby Polenta {with Smoked Gouda}

The fresh herbs flavors popping through with hints of smoked gouda in every creamy extremely satisfying bite!

Course Side Dish

Cook Time 35 minutes minutes

Servings 4

Ingredients

• 3 Tablespoons butter
• 2 Tablespoons freshly chopped herbs (like parsley, sage, rosemary, thyme)
• 2 1/2 to 3 cups water, divided
• 2 cups chicken or veggie broth
• 1 cup yellow polenta
• 1 cup shredded smoked gouda cheese
• salt & pepper to taste

Instructions

• In a small saute pan over medium low heat, melt 3 tablespoons butter. Add in chopped fresh herbs and saute for 1-2 minutes. Reserve.
• Bring 2 1/2 cups water and 2 cups broth to a boil in a heavy bottomed large saucepan. Slowly whisk in the polenta, bringing to a low boil stirring constantly. Reduce heat to low, stirring constantly until polenta begins to thicken. Cover and continue to cook over low heat for 25-30 minutes or until polenta is tender, stirring every 3-4 minutes to keep from sticking to bottom of pan. If polenta is thicker than desired you can whisk in more water, a couple tablespoons at a time.
• Stir in melted herb butter and the shredded gouda cheese, stirring with wooden spoon until cheese is melted. Season with salt & pepper to taste. Best served immediately as polenta will thicken as it stands. To reheat stir in a little water, broth or milk. Enjoy!

Notes

Depending on how coarsely ground the polenta is the cooking time and amount of water will vary.  Adjust accordingly.

The post Herby Polenta {with Smoked Gouda} appeared first on Lemony Thyme.

These beauties are my first attempt at homemade popovers, simple to make and they were outstanding.

Don’t fear the popovers!

I gave careful consideration to the flavor profile I would incorporate into this my first popover attempt.

Fresh herbs for certain, which pair so nicely with the intensely sensual flavors of browned butter – kind of a no-brainer. It is after all well noted on the pages of Lemony Thyme that I’m rather infatuated with herbed brown butter.

Sensual /’sen(t)SH(OO)el/ adjective
“relating to or consisting in the gratification of the senses or the indulgence of appetite.” Which is precisely how I felt about these popovers!

A Trip Down Memory Lane

These Herbed Brown Butter Popovers brought back wonderful memories of working in the kitchen and dining room of Woodbound Inn, circa 1980’s. Woodbound was and still is a charming New England inn where generations would vacation year after year. As familiar as the guests were, so was the weekly menu lineup.

Since my days as a Woodbounder, I had forgotten some of the daily menus, so I reached out to my fellow alumni on social media to help fill in the gap. With over 60 responses we fondly recalled our favorites, which included Saturday night Prime Rib and Dot’s Yorkshire pudding.

Dot Flagg was the pastry chef who turned out pans of Yorkshire pudding every Saturday night to serve with their famous Prime Rib. As teenagers we were in awe of her and also slightly quite frightened by her stern disposition. However, as the years went on we learned that her crispy exterior was a bit of a front. And as it turns out, Dot had a wonderful sense of humor and was a softy inside, kind of like a popover :) or her incredible Maple Pecan Sticky Buns.

Popovers vs. Yorkshire Pudding

This is a good time to discuss the difference between Popovers and Yorkshire pudding.

Both are made from a thin egg batter that rises when cooked creating a crispy exterior and ‘hollow’ center that’s the perfect well for jam or fruit or gravy and au jus.

Traditionally Yorkshire pudding originated in Britain in the mid-1700s. It’s batter is poured into a pan that has been greased with the drippings from a roast, like Prime Rib.

Popovers are the American version of the beloved British pudding and were first referenced in the mid-1800s. Popover pans on the other hand are greased with melted butter or oil.

Other than that they’re basically the same delicious airy roll with endless flavor pairings, such as fresh herbs and browned butter.

Popovers

Now on to these particular Herbed Brown Butter Popovers. I followed a very basic recipe and used Gluten Free 1 to 1 Baking Flour. The result was a nicely puffed popover, with a beautifully crispy exterior, and an airy slightly eggy interior. The browned butter added a slight complexity to the flavor and the herbs peeked through as well.

Do not fear the Popovers. They are simple to make. Delicious to eat. A beautiful companion to any meal. Enjoy!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Herbed Brown Butter Popovers {Gluten Free}

The result was a nicely puffed popover, with a beautifully crispy exterior, and an airy slightly eggy interior. The browned butter added a slight complexity to the flavor and the herbs peeked through as well.

Keyword Baked Goods

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Resting Time 5 minutes minutes

Servings 6

Ingredients

• 1 cup 1 for 1 Gluten Free Baking Flour
• 3/4 teaspoon salt
• 1 1/4 cups milk slightly warmed
• 4 large eggs room temperature
• 3 Tablespoons butter
• 2 Tablespoons chopped fresh herbs (such as parsley, sage, rosemary, thyme)
• 1/4 teaspoon xanthum gum omit if GF Flour contains xanthum gum

Instructions

• Preheat oven to 400° F. Grease a 6-cup popover pan or 12-cup standard muffin tin.
• In a small skillet, melt butter over medium-low heat. Add chopped fresh herbs and saute until butter begins to brown slightly. Remove from the heat and cool for 10 minutes.
• For best results (smooth batter), make popover batter In a blender. Blend the eggs, melted butter, and milk until well combined. Add the flour and salt to the blender, then blend on medium-high until batter is smooth. Pour the batter into the prepared pan, filling each cup 2/3 full.
• Bake for 25 minutes, then reduce oven temperature to 350°F and bake for another 15 minutes, until the popovers are a deep brown.
• Remove from the oven. Prick the side of each popover with a sharp knife to vent the steam; allow to rest 5 minutes before serving.

Notes

Recipe Note: Our Gluten Free Flour already had xanthin gum – so I omitted it from the recipe.

The post Herbed Brown Butter Popovers appeared first on Lemony Thyme.

I adore the creamy texture of butter beans and how nicely they pair with fresh bright flavors.

It’s the perfect side dish or healthy vegetarian meal.

Fresh herbs are a wonderful way to elevate a recipe. For this Butter Bean Salad I chose lemony thyme, dill, and parsley.

We have been on a vinaigrette kick.

They are SO easy to make and taste far better than any store bought variety.

This Lemony Thyme Vinaigrette is of course loaded with fresh herbs, fresh squeezed lemon juice, some lovely aromatics and good quality EVOO.

While we’re enjoying this salad smack in the middle of winter, it’s bright flavors remind me of summer.

I can see Butter Bean Salad becoming our go-to side dish for summer BBQ’s and picnics since it’s delicious served chilled or room temperature.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Butter Bean Salad {with Lemony Thyme Vinaigrette}

This Butter Bean Salad is loaded with veggies then dressed in Lemony Thyme Vinaigrette. It's the perfect side dish or healthy vegetarian meal.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 1 15 ounce can Butter Beans rinsed and drained well
• 1 avocado diced
• 1 cup cherry tomatoes halved
• 1 cup English cucumber sliced
• 1/4 cup red onion thinly sliced
• 2-3 Tablespoons fresh herbs (lemony thyme, parsley, dill) chopped

For the Vinaigrette

• 1/2 cup fresh herbs (lemony thyme and parsley)
• 1 small shallot rough chopped
• 2 small cloves garlic peeled
• 2 Tablespoons champagne vinegar
• 2 Tablespoons fresh squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 pinch red pepper flakes

Instructions

For the Salad

• In a medium bowl, combine all ingredients. Then toss with Vinaigrette.

For the Vinaigrette

• Combine all ingredients in the bowl of a small food processor or blender and puree.

The post Butter Bean Salad {with Lemony Thyme Vinaigrette} appeared first on Lemony Thyme.

And I have several favorite roast chicken recipes throughout Lemony Thyme.

Yes, there’s double butter happening here.

Something special happens when chopped fresh herbs are swirled into creamy butter then tucked under the skin of a whole chicken.

In an instant she becomes a self-basting bird. That guarantees the most beautiful crispy skin and undeniably juicy results.

The Herb Butter Process

Loosen the skin on your chicken by sliding your fingers under the skin, over the breasts and thighs, lifting gently.

Then again, using your hands work the herb butter mixture underneath the skin. Finish with a nice rub on top of the skin.

Once she’s buttered up, place on a rack in a baking dish and roast in a 425 degree oven for 30 minutes uncovered. Then reduce the temp. to 350 degrees and cook an additional 1 hour or until juices run clear (and/or thermometer inserted into the thickest part of the thigh registers 160 degrees).

Tent loosely with foil midway through cooking to prevent over browning.

Remove from the oven and allow to rest at least 15 minutes (the temperature will rise 5 degrees to 165 degrees while resting), this insures your juices remain in the bird and not on your cutting board.

Serve your Herb Butter Whole Roasted Chicken with Basil Butter – made by adding chopped fresh basil and grated Parmesan cheese to softened butter.

This is seriously the best way to serve chicken. The parm brings a little salty and the basil adds a nice bright herb flavor.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Herb Butter Whole Roasted Chicken {with Basil Butter}

Something special happens when chopped fresh herbs are swirled into creamy butter then tucked under the skin of a whole chicken. In an instant she becomes a self-basting bird that guarantees the most beautiful crispy skin and undeniably juicy results.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4

Ingredients

For the Chicken

• 1 4-5 lb. whole chicken
• 4 Tbl. butter room temperature
• 1/4 cup fresh basil leaves chopped
• 1 Tbl. fresh oregano leaves chopped
• 1 tsp. fresh thyme leaves chopped
• 1 tsp. fresh rosemary minced
• salt & pepper to taste

For the Basil Butter

• 4 Tbl. butter room temperature
• 1/4 cup fresh basil leaves chopped
• 2 Tbl. Parmesan cheese freshly grated
• salt & pepper to taste

Instructions

For the Chicken

• Preheat oven to 425 degrees F. Discard neck/gizzards or save for making broth. Pat chicken dry with paper towels. Combine remaining ingredients in a small bowl.
• Loosen the skin by sliding your fingers under the skin, over the breasts and thighs, lifting gently. Using your hands work the herb butter mixture underneath the skin and finish with a nice rub on top of the skin.
• Place chicken on a rack in a baking dish and roast in a 425 degree oven for 30 minutes uncovered, then reduce the temp. to 350 degrees and cook an additional 1 hour or until juices run clear and/or thermometer inserted into the thickest part of the thigh registers 160 degrees. Tent loosely with foil midway through cooking to prevent over browning.
• Remove from the oven and allow to rest at least 15 minutes (the temperature will rise 5 degrees to 165 degrees while resting), this insures your juices remain in the bird and not on your cutting board. Carve and serve with Basil Butter.

For the Basil Butter

• Combine all ingredients in a small bowl and serve at room temperature with roasted chicken.

The post Herb Butter Whole Roasted Chicken {with Basil Butter} appeared first on Lemony Thyme.

As the hot summer weather approaches we’ll be looking for some cool & simple dinner options.  Two ripe avocados and herb pots blooming with fresh flavors were the inspiration for this Quartered Salad {with Fresh Herb Vinaigrette}.  Here’s a sneak peek at this year’s herb gardens.

Not only do fresh herbs transform a simple vinaigrette but they can bring unexpected bursts of flavor to a salad.  Pinch off a few leaves and toss them in with your salad greens or sprinkle them over the top of a chopped salad.  You’ll be pleasantly surprised.

Our Quartered Salad simply consisted of ripe avocado, Roma tomatoes, cooked baby red potatoes, crispy fried capers, fresh herbs and homemade vinaigrette dressing.

Our Herb Vinaigrette began with a small diced shallot, 1 tsp. Dijon mustard, salt & pepper, 2-3 Tbl. minced fresh herbs (we used chives, tarragon, and lemony thyme) and 2 Tbl. white wine vinegar.  The key to emulsifying a vinaigrette is to slowly whisk in your oil in a fine stream, about 5-6 Tbl. total or until the flavor is balanced.

This Quartered Salad {with Fresh Herb Vinaigrette} was a wonderful dinner on the patio side dish, but would also make a beautiful appetizer to share.

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Quartered Salad {with Herb Vinaigrette}

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the salad…

• 2 ripe avocados quartered
• 2 Roma tomatoes quartered
• 6 baby red potatoes cooked and quartered
• 2 Tbl. capers
• 2 Tbl. olive oil for frying capers
• fresh herb leaves such as lemony thyme, tarragon, chives
• salt & pepper

For the vinaigrette…

• 1 small shallot finely diced
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2-3 Tbl. minced fresh herbs such as lemony thyme, tarragon, chives
• 2 Tbl. white wine vinegar
• 5-6 Tbl. olive oil

Instructions

For the salad…

• Boil baby red potatoes until just fork tender. Drain and cool slightly. Cut into quarters.
• Meanwhile, pan fry capers in olive oil until crispy, about 3-4 minutes. Drain on paper towels. Cut avocados in half, remove pit and scoop out flesh. Cut into quarters. Quarter Roma tomatoes.
• Place potatoes, avocados and tomatoes on a platter. Sprinkle with crispy capers, fresh herbs and salt & pepper.

For the vinaigrette…

• In a small bowl add diced shallot, Dijon, salt, pepper, herbs and vinegar. Slowly whisk in olive oil in a thin stream. Continue whisky until vinaigrette has emulsified.
• Drizzle lightly over salad.

The post Quartered Salad {with Herb Vinaigrette} appeared first on Lemony Thyme.

To get started, all you need is a large zipper top bag and a little space in your freezer.

Well, you also need to live in a home where you cook with or use fresh veggies.

I save carrot ends and peels, onion peels, squash trimmings, outer celery ribs and leaves, literally most any veggie will work here. Once you have a bag (or two) of frozen veggie trimmings you’re ready to make broth.

I like to oven roast the veggies first to deepen the flavors, but this step is optional.

Fill a large stock pot with water. Add in 2 bay leaves, 8-10 peppercorns, and a handful of fresh herbs (parsley, thyme, sage all work well). Add your veggie scraps and bring to a simmer.

Simmer for at least an hour, longer for a deeper flavored broth. Season with salt & pepper to taste.

Strain broth, discarding veggie scraps, and allow to fully cool. Transfer to air tight containers or zip top bags until ready to use. Or you can freeze in batches for later use.

Easy Homemade Vegetable Broth is perfect when making a big batch of Minestrone Soup!

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All my best,
xo Libby

The post Easy Homemade Vegetable Broth from Scraps appeared first on Lemony Thyme.