>distributed raman amplifierk you for stopping by! In this blog, you will find tasty, healthy recipes, along with a smattering of helpful hints to make household and life management a little easier.

>rent a car bulgaria is a family favorite. It’s especially good for people who don’t have much time to cook, are watching their salt intake, or both. You basically put the chicken in a pan, add the marinade, and put it in the oven. That’s it! I especially love serving it with brown rice and having the lime juice and the chicken juices drip into and flavor the rice. Yum.

Thyme Lime Chicken

1 chicken, cut up OR the rough equivalent in chicken drumsticks, thighs, or whatever chicken part happens to be on sale

2 T olive

1/2 t dried thyme

2 T lemon or lime juice

fresh-cracked black pepper to taste

2 limes, cut into wedges

Preheat oven at 375 degrees F. Wash chicken pieces. (If you’re watching your fat intake or cholesterol, remove the chicken skin. Don’t worry; it’s still very good!) Place chicken pieces in an oiled baking dish. Add olive oil, thyme, lemon or lime juice, and black pepper to chicken and mix, ensuring pieces are coated with mixture. Put in oven for roughly 45 to 60 min., or until chicken is golden and tender. Serve with lime wedges. Squeeze lime juice onto chicken pieces and enjoy.

Good with:

Brown rice/corn tortillas and any kind of vegetable dish. White wine, sparkling water, tea, or milk are good beverage options.

Notes:

I love eating chicken skin but am also watching my cholesterol. Therefore, I typically remove 85 percent of the chicken skin, allowing for the enjoyment of oven-roasted chicken skin without going overboard in the cholesterol department.

Original source:

The Frugal Gourmet by Jeff Smith

This recipe reading primer may be of little help to people used to perusing cookbooks, but beginning cooks may find the following information helpful.Please note my cooking terminology and abbreviations reflect general American measurements and cooking practices, and may need to be translated for non-American kitchens.I will update this “how to” entry as I think of more relevant info.Common cookbook abbreviations and their meanings:

T tablespoon

t teaspoon

c cup

lb pound

oz ounce

testings

testings

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