Thyme is a hardy perennial herb in zones 5 to 9. Although it prefers full sun in a light, dry, well-drained soil, it will tolerate some shade. Sow seeds indoors where temperatures are 70 degrees. Most gardeners have more success planting small transplants directly into their gardens. Thyme requires little care. When watering, avoid splashing the leaves. Harvest snippets as needed during the growing season or harvest the entire plant in late summer, leaving several inches of woody stems above the ground. Next year’s new growth will emerge from the old wood.
Serves 4
Ingredients
4 chicken breasts (boneless, skinless)
Olive oil
2 1/2 teaspoons fresh thyme sprigs
1/4 cup fresh-squeezed lemon juice
1/4 cup fresh-squeezed orange juice
1/2 cup chicken stock
1/4 cup honey
Salt and fresh cracked pepper to taste
Directions
- Preheat oven to 350 degrees.
- Combine olive oil, thyme, salt and pepper; then rub on chicken breasts.
- Brown chicken in heavy sauté pan and transfer to roasting pan.
- Combine citrus juices with chicken stock.
- Pour juices on chicken and bake covered for 45 minutes.
- Strain juices from chicken into saucepan and add honey.
- Reduce sauce to a light syrup and pour over chicken.
- This dish is great to serve with grilled pineapples or sweet potatoes.