INGREDIENTS
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•I chicken, cut in pieces (I like to cut the breasts in half for more even cooking)
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•2 Meyer lemons, washed and cut in 1/4 inch slices
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•a handful of fresh thyme sprigs
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•salt and fresh ground black pepper
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for the sauce
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•1/4 cup olive oil
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•1/4 cup Limoncello lemon liqueur
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•1/4 cup fresh squeezed lemon juice
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•2 Tbsp stone ground Dijon mustard
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•2 Tbsp brown sugar