Rosemary Thyme Chicken Breasts

I was super excited when I received my blog for the Secret Recipe Club this month, it was completely new to me. That’s always fun because the point is to discover new blogs and new food. Both of which I enjoy immensely. My blog assignment this month is Living Lou.

Now, let me tell you a little bit about Lou. She’s 18 years old. Yes, I said 18. That really caught me off guard, but in a really good way. I was excited to see what she had on her blog. She has one of the most beautiful, professional looking sites I’ve seen and some of the most delicious food, my mouth was watering from the first post. Her photography makes me want to take classes, she’s so amazing.  Her food – omg! Trying to pick something to make was HARD. I really wanted to make that Flourless Chocolate Cake she posted a few days ago, but I wanted a meal. So I filed that one away to try soon, but not for the club.

I chose her Living Lou’s Authentic Chicken Thighs. She loves chicken thighs over breasts. I don’t know that I have a preference but I had chicken breasts on hand, so that’s the one change I made to the recipe. Well – that and I doubled it for 8 chicken breasts. I was worried the marinade wouldn’t be enough since the recipe was for 4 chicken thighs which are quite a bit smaller than the average chicken breast, but that was not the case. There was more than enough.

Rosemary Thyme Chicken

Ingredients
4 chicken thighs (as I mentioned, we used breasts)

Marinade
1/4 cup olive oil
1/4 cup plain yogurt
1/2 small lemon (juice only)
1/8 tsp hot sauce
1/2 tsp honey
1 clove garlic (crushed)
half green onion (chopped)
1/4 tsp dried thyme
1/4 tsp dried rosemary
freshly cracked pepper to taste

Directions

Toss all the ingredients together in a bowl (except the chicken). Whisk together to create the marinade.

Marinade your chicken in the fridge for an hour. I’ll tell you, we made two batches of this. One marinated for an hour and tasted amazing. One marinated for about 3 hours and was succulent, tender and as flavorful as I can imagine chicken being. Both ways were good. I’m just sayin’ the longer you marinate, the more flavor you’re going to wind up with.

When your chicken is all done soaking in the marinade bath, it’s time to bake it up. Preheat your oven to 375 degrees.

Put your chicken in a dish, I went ahead and threw the marinade on top of the chicken in the dish. I suppose you don’t have to do that, but I didn’t want to waste it. Now, set your timer for 30 minutes and go do something else, like make sweet potato fries. That’s what I did. But that’s another post and you don’t have to do that. Just kill 30 minutes somehow.

When the timer goes off – Voila! They’re done! Talk about juicy and succulent and mmm…. I cannot even use words to describe them. But all the oohing and awwing from the kids was confirmation that these will be added to our menu plan!

They were AMAZING. I even made two extra and both were gone at the end. I have teenagers, what else is new? But seriously – this was super easy and I was thinking – you could actually just make up the marinade ahead of time, dump in a freezer baggie with some chicken breasts and pop it all in the freezer. Thaw in the fridge overnight, or during the day while at work or busy with other stuff, pull them out a half hour before you want to eat, put them in a dish and cook ‘em up according to the directions. This is definitely going in our recipe file to make again and again. Thanks Lou! Awesome recipe!

See past Secret Recipe Club Posts:

• Rigatoni with Bacon and Asparagus
• Homemade Lasagna and More
• Quintiple Brownies