Last week, I wanted to use up as much as possible of the stuff I had in my fridge, and I saw this pack of fresh thyme. I had only used thyme to roast vegetables with and did not know what to do with the rest of it, so I decided to try baking some chicken. I could not get any chicken drumsticks from the wet market, so I went with chicken wings instead. I also used lemon and some other regular condiments to season the meat. I had wanted to marinade it for a few hours in the fridge, but that day we decided to dine out for dinner. And the next day we were also out the whole day, so my chicken wings were sitting in that marinade in the fridge for a good TWO days!
I drizzled maple syrup over the wings the next morning and oven-baked them. Here’s the result…a mildly herby flavored dish which I felt went really well with steamed rice.
My husband and son begged to differ though. The bigger guy said he didn’t like the smell of thyme and the little guy said, “Mommy, something’s wrong with my rice today.” My daughter and I, however, loved it. Well…maybe this dish appeals only to females? 🙂
Maple Lemon & Thyme Oven-Baked Chicken
- 5 chicken wings, cut into 2 parts each: wings & drummets ( you can also substitute with 2 whole chicken legs, cut into 4 pieces each)
- 1 tsp of fresh thyme leaves
- 1 tsp of lemon zest
- 2 tsp of lemon juice
- 1 tsp of All Spice powder
- Dash of black pepper
- ½ tsp salt
- 2-3 tbps maple syrup
- Mix chicken with all ingredients except the maple syrup.
- Marinade for at least 1-2 hours.
- Preheat oven at 180°C.
- Drizzle maple syrup on marinaded chicken and mix well.
- Place chicken on baking dish and bake for about 25-30 minutes, or until golden brown.
- Serve hot with steamed rice.