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50g of thyme.

Add thyme to stews, soups, or roasted dishes for its earthy, slightly minty taste.

Recipe 1: Lemon Thyme Roast Chicken

Utensils:

• Roasting pan or baking dish

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons fresh thyme leaves
• Zest of 1 lemon
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and black pepper to taste
• Lemon slices for garnish

Instructions:

• Preheat the oven to 375°F (190°C).
• In a small bowl, mix together fresh thyme leaves, lemon zest, minced garlic, olive oil, salt, and black pepper to create the marinade.
• Pat the chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin.
• Place the chicken in a roasting pan or baking dish. Arrange lemon slices around the chicken.
• Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.
• Let the chicken rest for 10-15 minutes before carving.
• Serve the lemon thyme roast chicken hot, garnished with additional fresh thyme sprigs and lemon slices if desired.

Recipe 2: Thyme and Mushroom Risotto

Utensils:

• Saucepan

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (such as cremini or button), sliced
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons butter or olive oil
• Salt and black pepper to taste

Instructions:

• In a saucepan, heat vegetable broth over low heat and keep it warm.
• In a separate large pot or Dutch oven, melt butter (or heat olive oil) over medium heat. Add chopped onion and minced garlic, sautéing until softened.
• Add Arborio rice to the pot and cook for 1-2 minutes until the grains are coated with butter/oil and slightly translucent.
• Pour in dry white wine and cook until it has evaporated, stirring constantly.
• Add sliced mushrooms and fresh thyme leaves to the pot. Cook until the mushrooms begin to soften.
• Begin adding the warm vegetable broth to the pot, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
• Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
• Stir in grated Parmesan cheese (if using). Season with salt and black pepper to taste.
• Serve the thyme and mushroom risotto hot, garnished with additional fresh thyme leaves if desired.