ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
CARAMELIZED ONION THYME LEMON CHICKEN LEGS
Insanely delicious 5 ingredient, gluten free and super juicy caramelized onion, thyme and lemon chicken legs which takes 30 minutes and only one pan.
Provided by Richa
Categories Side Dishes
Time 40m
Number Of Ingredients 10
Steps:
- In a bowl mix together chili powder or paprika, minced garlic, honey and salt. Rub this all over the chicken legs and set aside for 10 minutes.
- Heat oil and butter in a pan and place the chicken legs. Brown on high heat for 2-3 minutes on each side. Add onions to the pan and stir once. Instead of onions placed on top of the chicken, pick up each leg and place it on top of the onions. Top with thyme sprigs and lemon slices.
- Cover and cook for 25-30 minutes turning once midway through the cooking process. Switch off the flame and let the chicken rest in the pan for 5-10 minutes before serving.
Nutrition Facts : Calories 439 kcal, Sugar 17 g, Sodium 133 mg, Fat 25 g, SaturatedFat 6 g, Carbohydrate 32 g, Fiber 5 g, Protein 25 g, Cholesterol 120 mg, ServingSize 1 serving
LEMON THYME CHICKEN
Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.
Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
LEMON AND THYME GRILLED CHICKEN BREASTS
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON GARLIC ROASTED CHICKEN LEGS
These Lemon Garlic Roasted Chicken Legs are loaded with flavor, perfect for a super quick dinner. The best part? No bowls to wash, super fast prep all in one pan!
Provided by Joanna Cismaru
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
- Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
- Preheat the oven to 450 F degrees.
- Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
- Garnish with fresh thyme and serve warm.
Nutrition Facts : ServingSize 2 legs, Calories 361 kcal, Carbohydrate 3 g, Protein 27 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 159 mg, Sodium 159 mg
GRIDDLED CHICKEN WITH LEMON & THYME
A brilliant way to transform chicken breast in less than 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.21 milligram of sodium
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 AND THYME CHICKEN RECIPE
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 F. Season the chicken breasts on each side with sea salt and black pepper. Place the chicken breasts in a baking dish and add the minced garlic, chicken stock, lemon zest, lemon juice, and thyme sprigs. Place in the oven and cook for 30 to 40 minutes, until the chicken is cooked through, basting one or twice during the process. Serve warm with lemon wedges.
LEMON-THYME ROASTED CHICKEN LEGS WITH ONIONS
Looking for a one dish recipe for a busy December evening? Try this Lemon-Thyme Roasted Chicken Legs Recipe.
Provided by Amanda Wormann
Number Of Ingredients 10
Steps:
- Combine the dry rub ingredients in a large bowl. Add chicken legs and toss to coat evenly. Meanwhile, heat olive oil in large pan or cast iron skillet.
- Add chicken legs to skillet and brown each side of the legs. Rotate to brown each side, but do not cook. Remove from skillet.
- Add sliced onions to the bottom of the skillet or baking dish. Arrange browned chicken legs on top of the onions. Add a thin slice of lemon on top of each leg, and top with a small dab of ghee or butter.
- Bake in the oven at 400 for 45 minutes, or until fully cooked. You can garnish with fresh thyme before serving to make it pretty, or add it during the last 5-10 minutes of baking for an extra boost of flavor.
Nutrition Facts :
ROASTED LEMON CHICKEN LEGS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
- Preheat the oven to 450 degrees F.
- Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.
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.
LEMON, GARLIC & THYME DRUMSTICKS
You will love this delicious Lemon, Garlic & Thyme Drumsticks Recipe!
Provided by Ali
Time 1h10m
Number Of Ingredients 6
Steps:
- Place the first five ingredients (chicken through thyme) in a large bowl or Ziplock bag, and mix well so that the chicken is well coated. Cover/seal and refrigerate to marinate for 1-12 hours.
- When ready to cook, preheat the oven to 375 F degrees. Then remove drumsticks from marinade bowl/bag and place in a greased baking dish, and season with salt and pepper. Bake for 45-55 minutes, or until the juices run clear. For extra flavor, brush the drumsticks with more of the marinade about 20 minutes into baking. Serve immediately.
ARABIC CHICKEN WITH LEMON & THYME
Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!
Provided by winkki
Categories Chicken Breast
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients (but chicken) for marinade.
- Marinade chicken at least an hour (up to overnight).
- Place chicken in baking dish.
- Bake 1 hr at 350, then broil 15 min or until golden brown.
ROASTED LEMON CHICKEN LEGS
This is the easiest roasted lemon chicken leg recipe in the world. It is full of flavours of garlic, lemon, and herbs and is perfect for a quick and delicious meal.
Provided by Olivia Ribas
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- In a large container/bowl, season the chicken legs with dried oregano, dried thyme, coriander, smoked paprika, salt, pepper, and garlic.
- Pour the olive oil and lemon juice over the chicken legs. Toss everything very well. Marinate overnight.
- Preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Place the chicken pieces on the prepared baking sheet.
- Roast for 30 minutes or so until they begin to brown.
- Flip the pieces, and bake another 10-15 minutes or until the chicken legs reach an internal temperature of 165ºF.
- Garnish with chopped parsley and lemon slices.
Nutrition Facts : ServingSize 1 /12, Calories 155 kcal, Carbohydrate 0.8 g, Protein 42.4 g, Fat 12.1 g, SaturatedFat 3.2 g, Cholesterol 130 mg, Sodium 126 mg, Sugar 0.2 g
LEMON AND THYME CHICKEN DRUMSTICKS
Chicken drumsticks are inexpensive and can be served up in a variety of ways. Lemon and thyme are a classic combo that's elegant as well as delicious.
Provided by Melissa Goodwin
Categories main dishes
Time 3h5m
Number Of Ingredients 5
Steps:
- Slash each drumstick once or twice with a sharp knife for the marinade to penetrate.
- Combine marinade ingredients in a container with a tight-fitting lid.
- Add in drumsticks, secure lid and give the whole lot a gentle shake to cover the chicken. Leave the chicken to marinate in the fridge for at least one hour, longer if you have time.
- Preheat oven to 200°C. Place chicken in a baking dish and drizzle any remaining marinade over chicken.
- Bake the drumsticks for 45 minutes - 1 hour or until cooked through.
Nutrition Facts : Calories 432 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 231 milligrams cholesterol, Fat 23 grams fat, Fiber 0 grams fiber, Protein 44 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 215 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SLOW COOKER LEMON AND THYME CHICKEN
I couldn't find a slow cooker recipe for chicken that was quite right at the time, so I made one up, and it has been a hit! Browning the chicken first avoids the strange pale chicken common to slow cooked chickens.
Provided by Louiselombard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 6h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then fry in the hot oil until browned on all sides.
- Meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white wine and garlic. Cut the remaining lemon into quarters and stuff into the cavity of the chicken. Place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. Cover and cook on Low for 6 hours, or for 3 hours on High. Chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 160 degrees F (70 degrees C).
Nutrition Facts : Calories 294.6 calories, Carbohydrate 6.4 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.6 g, Sodium 60 mg, Sugar 1 g
LEMON GARLIC BAKED CHICKEN LEGS
Delicious Lemon Garlic Baked Chicken Legs that are full of flavor, easy to make, and loved by the whole family. One of our favorite baked chicken legs recipes! This oven-baked chicken recipe will take you just one hour!
Provided by Melissa Griffiths - Bless this Mess
Categories Dinner
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Pat your chicken legs dry with paper towel and set aside.
- In a small bowl, combine the salt, lemon zest (but not juice), minced garlic, pepper, and thyme. Use the back of a spoon to smash the mixture together and release any moisture the zest or garlic might have into the herbs (a mortar and pestle works well here but isn't a must). The goal is to have a spice mix that is well blended using the garlic to bring it all together.
- Rub the spice mixture all over the chicken and set the chicken legs inside a baking dish (9x13 or 8x11 both work).
- Bake the chicken for 40 minutes.
- While the chicken is baking, mix together 1/3 cup of the lemon juice and the honey. If the honey is too thick, warm it just a bit so that it's mixed into the juice well.
- After the 40 minutes, remove the chicken from the oven. Turn the chicken legs over in the pan and then drizzle the lemon juice mixture over the chicken. Return to the oven for 10 minutes.
- Remove from the oven again. Flip the chicken over again and spoon the juice that has collected in the bottom of the pan over the chicken. Return to the oven and bake an additional 10-15 minutes or until the chicken is cooked through and reaches 165 degree F. on an instant-read thermometer.
- Remove the chicken from the oven and spoon the pan juice over the top one more time. Enjoy hot.
Nutrition Facts : Calories 541 calories, Sugar 7.4 g, Sodium 1338 mg, Fat 18 g, SaturatedFat 4.5 g, TransFat 0.1 g, Carbohydrate 8.9 g, Fiber 0.2 g, Protein 81.4 g, Cholesterol 385.8 mg
ROAST CHICKEN LEGS WITH LEMON & THYME
This is a fast, easy, and flavourful way to prepare chicken. It also works with skinless chicken. Recipe is from "Gourmet Magazine" (April 2007).
Provided by blucoat
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
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 (or slip under skin for added flavour). Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.
LEMON-THYME CHICKEN LEGS
Try chicken legs for a tasty change of pace. Grilled and glazed, these make a simple 30-minute main dish.
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, mix honey, lemon peel, lemon juice, 1/2 teaspoon of the salt, the thyme and 1/4 teaspoon of the pepper; set aside.
- Sprinkle chicken legs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with lemon-honey sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side or until glaze is hot and bubbly.
- Place chicken on serving platter. Garnish with lemon wedges.
Nutrition Facts : ServingSize 4 servings
LEMON-RUBBED CHICKEN LEGS WITH GARLIC AND ROSEMARY
Steps:
- Pat chicken dry and rub all over with a lemon half. Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.
- Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.
LEMON CREAM CHICKEN WITH THYME
A fantastic one pot dish that is quick and easy to make that was taught to me by my Mum. A great comfort dish for a cold night! You can experiment and add any kind of veg you like. Make it your own!
Provided by sonicg33k
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the mushrooms roughly and put to one side. Chop the onion finely and add to a hot pan with some olive oil. Soften the onions slowly and add the crushed garlic. Cook until the onions turn a golden color. Add the Mushrooms and cook for another 10 minutes.
- Add the diced chicken to the hot pan and pan fry for 12 minutes. Meanwhile, add the cream to the pan and stir to coat the chicken then add the juice of the 3 lemons. Stir again to coat the chicken. At this point its best to taste and then you can add more lemon if you want. Allow to simmer for 5 minutes to reduce then place the lemon slices on the top of the chicken. Strip the Thyme springs and add to the pan.
- Add the Gnocchi to a pan of seasoned boiling water and simmer for 2-3 minutes until the Gnocchi is cooked. Drain and add to the pan, stir in with the chicken and simmer for another 5 minutes until the sauce is reduced.
- Serve on a curved plate with crusty or Garlic bread, great for mopping up after!
LEMON-THYME CHICKEN LEGS
Try chicken legs for a tasty change of pace. Grilled and glazed, these make a simple 30-minute main dish. MORE + LESS -
Provided by www.bettycrocker.com
Time 30m
Yield 1
Number Of Ingredients 8
Steps:
- For complete instructions, visit the original site at http://www.bettycrocker.com/recipes/lemon-thyme-chicken-legs/1a3db77a-4bc4-463e-a929-86a45faa83c6
Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 581 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 1 kcal, Carbohydrate 0 g, Protein 0 mg, Fat 0 g
ONE-PAN LEMON THYME CHICKEN
Tender, flavourful chicken drumsticks covered in a lemon/herb butter spread are roasted to perfection along with carrots, potatoes and green beans on one pan! You'll love how easy it is to make and clean.
Provided by Stacie
Categories Main Dishes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450F.
- In a large bowl, add the potatoes, carrots and green beans with olive oil, salt and pepper. Toss to combine. Spread on to a baking sheet in a single layer.
- In a small bowl, mix together the butter, thyme, lemon zest, garlic, salt and pepper. Rub the butter mixture on the chicken drumsticks and place on top of the veggies.
- In another small bowl, stir together lemon juice and chicken stock. Pour evenly on to the baking sheet.
- Bake for 25 minutes or until chicken has reached 165F on a meat thermometer. Serve hot.
Nutrition Facts : Calories 841 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 378 milligrams cholesterol, Fat 44 grams fat, Fiber 6 grams fiber, Protein 71 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 544 milligrams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
LEMON AND THYME ROAST CHICKEN
Steps:
- Remove the chicken from fridge 1 hour before cooking and let it come to room temperature.
- Preheat oven to 425F.
- Pat the chicken dry with paper towel and liberally season the inside and outside with salt and pepper. Stuff the cavity with 1 lemon (cut in quarters), thyme, and garlic. Truss the bird so that the legs seal the cavity.
- Transfer the chicken to an oven-safe skillet or Dutch oven and cook for 50 minutes or until the thickest part of the thigh registers between 165F and 175F, depending on your preference. (Personally, I like the dark meat to register 185F).
- With the bird still in the skillet, add 2-4 sprigs of fresh thyme and the juice of 1/2 lemon to the rendered chicken juices. Using a large spoon or turkey baster, continuously baste the bird with the juices. Switch the oven to broil and broil the chicken until the skin is crispy, 2 to 3 minutes.
- Transfer to a cutting board and let the chicken rest 10 minutes before carving.
EASY BAKED CHICKEN LEGS
Perfectly juicy baked chicken legs is an easy and delicious recipe. Perfect as a quick lunch or dinner served with sides of your choice.
Provided by Alida Ryder
Categories Dinner
Time 55m
Number Of Ingredients 10
Steps:
- Combine the olive oil, lemon juice, garlic, herbs and spices in a measuring jug.
- Pour the marinade over the chicken and allow to marinade for at least 20 minutes but ideally overnight in the fridge.
- Preheat the oven to 200°C/390°F.
- Transfer the chicken to a baking dish that is big enough to hold the chicken in a single layer.
- Allow the chicken to bake for 20-30 minutes, turning halfway, until the chicken is golden brown and cooked through.
- Remove from the oven, allow to rest for 5 minutes then serve.
Nutrition Facts : Calories 275 kcal, Carbohydrate 2 g, Protein 21 g, Fat 20 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 116 mg, Sodium 687 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
More about "lemon thyme chicken legs food"
LEMON GARLIC CHICKEN DRUMSTICK RECIPE - WONKYWONDERFUL
From wonkywonderful.com
4.3/5 (36)Total Time 40 minsServings 4Calories 694 per serving
- Lightly oil bottom of a 2qt roasting dish. Generously salt and pepper chicken then transfer to roasting dish. Bake for 25 minutes. (make sauce during this time)
- After the first 25 minutes, spoon sauce over chicken and add lemon wedges to roasting dish. Return to oven and bake 10-15 more minutes or until internal temp reaches just under165ºF.
10 BEST LEMON CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
LEMON AND THYME CHICKEN BREASTS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
5/5 (2)Category MainCuisine AmericanTotal Time 50 mins
- Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
- Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!
LEMON-THYME ROAST CHICKEN RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 4
- 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.
BEST LEMON-THYME SHEET-PAN CHICKEN AND POTATOES
From thepioneerwoman.com
Servings 4-6Total Time 1 hr 5 minsCategory Dinner, Main Dish, Poultry
- Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl.
CHICKEN BRAISED WITH LEMON AND GARLIC - FOOD AND WINE
From foodandwine.com
Servings 6Total Time 2 hrs
- Preheat the oven to 450°. Cook the garlic in boiling water for 10 minutes, then drain. In an 8-by-11-inch roasting pan, season the chicken legs with salt and pepper and scatter the garlic, thyme, lemon slices and bay leaf around them. Whisk the stock, then the wine into the flour and pour over the chicken. Cover tightly with foil, bring to a boil on the stove, then braise in the oven for 20 minutes. Reduce the oven temperature to 350°, remove the foil and turn the legs. Braise for about 1 hour and 10 minutes longer, or until tender.
- Transfer the chicken and garlic to a platter. Skim the fat off the sauce and simmer until slightly reduced, about 10 minutes. Serve with the chicken.
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