As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the given text in Arabic:
“Cutting the chicken meat helps absorb the flavor of thyme in this easy meal. Source: Martha Stewart Living, September 2017. Total time: 1 hour 15 minutes. Preparation: 25 minutes. Servings: 4. Ingredients: 4 teaspoons of thyme, 1/4 cup of extra-virgin olive oil, plus more for drizzling, kosher salt and freshly ground pepper, 3 pounds of chicken on the bone and thighs, 1 pound of fingerling potatoes, halved lengthwise, 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges, 1 lemon, halved, 1 handful (8 ounces) lacinato kale, ribs torn, cut into 2-inch pieces (about 4 packed cups). Directions: 1. Preheat the oven to 425 degrees, with racks in the upper and lower thirds. In a small bowl, mix the thyme with 2 tablespoons of oil and 2 teaspoons of salt. 2. With a sharp knife, cut two slits 1 inch apart in each piece of chicken, through the skin and bones. Rub the thyme mixture all over the chicken to coat the slices. 3. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil; season with salt and pepper. Roast in the lower third of the oven, stirring once, until browned, about 20 minutes. Toss the onion with the remaining 1 tablespoon of oil; season with salt and pepper; add to the baking sheet alongside the chicken pieces and lemon halves. Roast until a thermometer inserted into the thickest parts of the chicken (not touching the bones) registers 150 degrees, 25 to 30 minutes. 4. Switch the oven to broil. Transfer the baking sheet to the upper third of the oven. Broil until the chicken is browned, 2 to 3 minutes. Drizzle lightly with oil. Season with salt and pepper. Scatter kale over the chicken and toss until wilted and a thermometer inserted into the thickest parts of the chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze the lemon halves over the chicken. Remove the chicken
27.04.2023 @ 00:05
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the given text in Arabic:
“Cutting the chicken meat helps absorb the flavor of thyme in this easy meal. Source: Martha Stewart Living, September 2017. Total time: 1 hour 15 minutes. Preparation: 25 minutes. Servings: 4. Ingredients: 4 teaspoons of thyme, 1/4 cup of extra-virgin olive oil, plus more for drizzling, kosher salt and freshly ground pepper, 3 pounds of chicken on the bone and thighs, 1 pound of fingerling potatoes, halved lengthwise, 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges, 1 lemon, halved, 1 handful (8 ounces) lacinato kale, ribs torn, cut into 2-inch pieces (about 4 packed cups). Directions: 1. Preheat the oven to 425 degrees, with racks in the upper and lower thirds. In a small bowl, mix the thyme with 2 tablespoons of oil and 2 teaspoons of salt. 2. With a sharp knife, cut two slits 1 inch apart in each piece of chicken, through the skin and bones. Rub the thyme mixture all over the chicken to coat the slices. 3. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil; season with salt and pepper. Roast in the lower third of the oven, stirring once, until browned, about 20 minutes. Toss the onion with the remaining 1 tablespoon of oil; season with salt and pepper; add to the baking sheet alongside the chicken pieces and lemon halves. Roast until a thermometer inserted into the thickest parts of the chicken (not touching the bones) registers 150 degrees, 25 to 30 minutes. 4. Switch the oven to broil. Transfer the baking sheet to the upper third of the oven. Broil until the chicken is browned, 2 to 3 minutes. Drizzle lightly with oil. Season with salt and pepper. Scatter kale over the chicken and toss until wilted and a thermometer inserted into the thickest parts of the chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze the lemon halves over the chicken. Remove the chicken