One whole organic or free range chicken cut into pieces
Handful of fresh thyme
7 garlic cloves
4 tbsp olive oil
One vegetable bouillon cube
½ cup of heavy cream
In a baking pan combine olive oil, juice from 2 of the lemons, 6 crushed garlic cloves, 1 tsp of sea salt and most of the thyme (put aside 2 sprigs for the sauce) and mix with the chicken pieces. Bake at 350ºF for 35-45 minutes. Transfer the chicken to a serving dish, cover and put aside. Place the heat resistant baking dish (or use a sauce pan) with the chicken liquid on the stove at med-high heat. Pour in the remaining juice of one lemon, a bouillon cube, one clove of crushed garlic and the remaining thyme. Whisk all together until it bubbles. Slowly add the cream, whisking the entire time until it thickens and makes a delicious sauce!
Serve over roasted veggies or steamed asparagus and baby carrots with a side salad.