ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME
Steps:
- Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
- In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
- Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
- Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
- Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
- Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
- Roasted Chicken Variations:
- Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
- Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.
LEMON & THYME ROASTED CHICKEN
I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. -Pam Nelson, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Time 1h55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium
ROAST CHICKEN LEGS WITH LEMON AND THYME
Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and lemon.
Categories Chicken Citrus Herb Bake Quick & Easy Healthy Gourmet
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
- Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.
ROASTED CHICKEN WITH LEMON, GARLIC AND THYME
A delicious, easy, foolproof recipe from Martha Stewart's Living magazine- February, 2008 edition. (You don't even need a roasting rack!)
Provided by hollyfrolly
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Let the butter and chicken stand at room temperature for 3o minutes or so.
- Preheat oven to 425 degrees.
- Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
- To prevent burning, tuck the chicken's wing tips under the body.
- Season the cavity of the chicken, liberally, with salt and pepper.
- Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
- Smash up the garlic cloves- the side of a knife does this well.
- Insert lemon, garlic and thyme into the cavity of the bird.
- Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great) Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
- Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
- Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh) will read 165 degrees.
- Garnish with sprigs of thyme.
Nutrition Facts : Calories 1005, Fat 72.7, SaturatedFat 21.8, Cholesterol 328.5, Sodium 327.2, Carbohydrate 7.4, Fiber 1.4, Sugar 2.7, Protein 76.3
LEMON AND THYME QUICK ROASTED CHICKEN BREASTS
Make and share this Lemon and Thyme Quick Roasted Chicken Breasts recipe from Food.com.
Provided by MigJ9063
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine oil, garlic, salt and pepper in a shallow baking dish.
- Add the chicken and turn in the oil until coated. Sprinkle half of the thyme. Arrange the lemon slices around the chicken.
- Bake the chicken 8 minutes then turn. Place a lemon slice on each piece of chicken and sprinkle with remaining thyme. Bake until center is no longer pink 8-10 minutes.
Nutrition Facts : Calories 160.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 68.4, Sodium 115.7, Carbohydrate 0.3, Protein 27.3
SALT-RUBBED ROAST CHICKEN WITH LEMON & THYME
From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, "WHAT?" but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes.
Provided by P48422
Categories Chicken
Time 9h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salt, pepper and thyme.
- Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
- Refrigerate uncovered overnight or for at least 8 hours.
- Oven to 400 degrees F.
- Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
- Brush the chicken with some of the melted butter.
- Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
- The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
- Let the chicken rest for at least 10 minutes before carving.
LEMON AND THYME ROAST CHICKEN
Make and share this Lemon and Thyme Roast Chicken recipe from Food.com.
Provided by hectorthebat
Categories Lemon
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1113.5, Fat 78.8, SaturatedFat 22, Cholesterol 375, Sodium 350.6, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 93.3
ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME
Make and share this Roasted Chicken With Lemon, Garlic, and Thyme recipe from Food.com.
Provided by Food.com
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
- In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
- Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
- Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
- Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
- Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
- Roasted Chicken Variations:.
- Honey-Glazed Chicken:.
- Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
- Soy-Ginger Chicken:.
- Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.
Nutrition Facts : Calories 747.9, Fat 54.6, SaturatedFat 18.3, Cholesterol 234.2, Sodium 251.5, Carbohydrate 10, Fiber 2.4, Sugar 3.7, Protein 52.3
ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Bell Pepper Thyme Lemon Chile Pepper Wheat/Gluten-Free One-Pot Meal
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
- Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
- Just before serving, squeeze remaining lemon half over chicken and bell peppers.
More about "lemon and thyme roast chicken food"
ROAST CHICKEN WITH LEMON AND THYME RECIPE | BON APPéTIT
From bonappetit.com
3/5 (4)Servings 4-6
- Preheat oven to 450°F. Mix first 4 ingredients in bowl. Rinse chicken; pat dry. Place chicken in roasting pan. Rub all but 1 tablespoon garlic-thyme oil over. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string.
- Roast chicken 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Tent chicken with aluminum foil to keep warm.
- Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan; place over high heat. Bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Add enough chicken broth to cup to measure 1 1/2 cups. Return broth mixture to same roasting pan. Mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Season pan-juice mixture to taste with salt and pepper. Pour into sauceboat. Serve chicken, passing pan-juice mixture separately.
LEMON-THYME ROAST CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 mins
- Preheat the oven to 450°. In a small bowl, blend the 1/2 stick of butter with the thyme and 2 tablespoons of the lemon juice. Season with salt and pepper.
- Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper.
- Set the chicken breast side up in a large cast-iron skillet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.
- Meanwhile, skim off all but 1 tablespoon of fat from the pan juices. Stir in the remaining 1 tablespoon of lemon juiceand cook over moderate heat until hot, 1 to 2 minutes. Remove from the heat and stir in the remaining 1 tablespoon of butter. Season with salt and pepper.
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