Lemon And Thyme Chicken Food

LEMON-THYME CHICKEN BREASTS

Steps:

• Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
• Combine flour and salt on a small dish. Coat chicken with flour on both sides.
• Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

LEMON & THYME ROASTED CHICKEN

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

GRIDDLED CHICKEN WITH LEMON & THYME

Steps:

• Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
• Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

BRINED WHOLE CHICKEN WITH LEMON AND THYME

Steps:

• Make the brine--in a big pot, combine the sugar, salt, and dried thyme; squeeze the lemon juice into the pot and add the juiced lemon halves.
• Add 1 gallon of cold water and stir the mixture to dissolve the sugar and salt.
• Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken; submerge teh chicken in the brine, breast side down, and cover and refrigerate for 3-4 hours.
• Remove the chicken from the pot and discard the brine; pat the chicken dry with paper towels.
• Lightly brush the outside of the chicken with oil.
• Season with pepper inside and out.
• Place the garlic and fresh thyme in the cavity of the chicken; tie the legs together.
• Grill, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, 1 1/2 to 1 1/2 hours.
• Transfer the chicken to a cutting board and let rest for about 10 minutes before carving; serve warm.

LEMON AND THYME CHICKEN

Steps:

• Put the chicken breasts in a shallow dish or plastic bag and cover with the marinade. Leave to marinate for at least 4 hours, occasionaly turning the chicken pieces.
• Heat a griddle pan and sear both sides of the breasts, leaving them for at least 4 minutes before turning.
• Reduce the heat and give them another 10 minutes or until cooked through.
• For the last minute or two of cooking, add the remaining marinade to the pan.
• To serve. Place on a serving dish, pour over the pan juices, squeeze over the lemon juice and garnish with thyme sprigs.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
• To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

LEMON AND THYME ROAST CHICKEN

Steps:

• Preheat the oven to 200c/180C Fan/Gas 6. Prick the lemons with a fork and put inside the chicken cavity with a few sprigs of thyme.
• Brush the skin with the oil and put in a roasting tin. Cover with foil. Roast for 1 hour 45 minutes, removing the foil for the last 25 minutes.
• Put the chicken on a hot platter, then, if you wish, sprinkle with salt. Cover with foil and rest for 20 minutes. Carve, then serve with roast potatoes, veg and gravy.