Sunday was the end of Daylight Savings time, so I thought it would be appropriate to make Lemon Thyme Chicken…. hardy har har. Or maybe I just had some leftover thyme I wanted to use, and I found a recipe. I’m really liking fresh thyme. It’s so flavorful, and the smell of it reminds me of Thanksgiving and cozy comfort food. I also made two yummy side dishes: hashbrown casserole and roasted asparagus. It was a pretty darn good Sunday dinner, if I do say so myself!
I only made two chicken breasts, not four, but I did make the entire amount of sauce. I just like having lots of sauce 🙂 There was a lot leftover, so cut the whole recipe in half if you desire. However, I think if you served this with mashed potatoes or noodles, you’d want the extra sauce. A couple adjustments I made: used ~2 tsp fresh thyme instead of dried, used about 1/2 an onion instead of a whole one.
I’ve made this before, but I’m not sure if I’ve ever blogged it. Everyone seems to have their own version of this cheesy hashbrown dish, and you can’t really mess it up. I used this recipe as a guideline. I only made half of the recipe, and it’s enough for a 9×9″ pan. I omit the corn flakes, use finely chopped fresh onion instead of dried, add some garlic powder, and probably use more cheese than the recipe calls for (I don’t measure it).
- Line a rimmed baking sheet with foil, spray the foil with cooking spray
- Trim bottom portion off a bunch of asparagus, rinse under cold water, shake excess water off
- Line up asparagus on baking sheet
- Drizzle with extra virgin olive oil and season with salt, pepper, and garlic powder
- Bake at 375-400 until tender and slightly browned/crispy