This is why I have not been blogging. I regret it. I have blog posts swirling around in my brain all of the time. I still have not been blogging.
Fear of failure. It really is that simple. I tried to jump over to self hosting with a new template and failed at being able to figure it out. I have used many different types of templates and have been pretty successful at figuring out how to work with templates, but not this time. I have met my match and lost the fight. The template I chose was not something I could figure out. I failed.
I have a quote on my fridge that says, “Success consists of going from failure to failure without a loss of enthusiasm.” -Winston Churchill
It is on my fridge! I see it everyday but I was not approaching this particular failure with enthusiasm. Instead I was hiding from it. My goal with the self hosting and new template was to create a more professional looking blog. How could I go back to blogging until I succeeded?
My failure was not in being unable to figure out my new blog template but by not continuing to blog while I solved the problem.
I was talking on the phone to my lovely sister Shelley over the holidays and she said, “My mother in law, Doris and I love cooking the recipes from your blog.”
That was it. That was all I needed to hear. This is why I write this blog. It has nothing to do with professionalism or how the blog looks. It is about getting people to enjoy being in the kitchen and cooking healthy, scratch-made meals for family and friends.
I have not given up on making the change to a more professional looking blog but will continue to post while I approach the transition without fear and with lots of enthusiasm.
Lemon Chicken Thighs with Thyme and Garlic
Simple and delicious, this entree is easy to make and tastes great.
Gluten Free and low carb as well as Paleo, I love to make this dish on any night since it is quick and easy.
10 minutes prep and 20 minutes cooking, but remember to let the chicken rest for at least 10 minutes after baking for the lovely juices to redistribute in the chicken for the most tender and moist results.
Start heating your oven to 425 degrees for at least 20 minutes before baking the chicken.
Total time: 40 minutes to delicious chicken.
6-12 Good quality Chicken Thighs with bones and skin.
4 large good-looking lemons, preferably organic as you will be using the whole lemon with skin and all.
1 generous handful of fresh thyme chopped lightly with the woody stems cut off or 1 tbs dried thyme (if I am using dried I like to use the French thyme from Savory Spice Shop) Remember to save your fresh thyme stems for stock, just put them in a zip lock bag in the freezer for later use.
2 large cloves of fresh garlic minced.
2 tbs good quality unsalted butter softened.
1 ½ tsp kosher salt
Cracked pepper to taste
Get your oven really hot. Pre-heat to 425 degrees for at least 20 minutes while you are prepping your ingredients.
Smash together in a small bowl, the garlic, ½ tsp of kosher salt and ½ of your fresh thyme and your softened butter. Use a fork to get it all mixed together by smashing it with the tines of the fork.
Slice your lemons into thin circles. Remove any seeds.
Lay the chicken out on a foil or parchment lined baking sheet. Give the thighs a little room for the heat to circulate around them and allow for the skin to get crispy.
Lift up the skin of the chicken thighs and insert a small amount of butter mixture and one slice of lemon. If you are making 6 thighs you will put in more butter mixture than if you are make 12 thighs. Just use you judgment on how much you should put in. You can measure out the butter mixture ahead of time so that you can see how much to use on each thigh. I usually use around ¼ tsp per thigh.
Season the top of the chicken with the rest of your kosher salt and cracked pepper. Liberally sprinkle the rest of the thyme over the top of the chicken and bake for 20 minutes or until the internal temperature reaches around 170 degrees and the skin is crispy and browned.
Let chicken rest for about 10 minutes.
Great served with roasted Brussels Sprouts or steamed fresh broccoli.