PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
- Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
- For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the 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 :
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.
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
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
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 WITH LEMON AND THYME
Categories Chicken Herb Roast Kid-Friendly Back to School Lemon Thyme Bon Appétit Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
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 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
ROAST CHICKEN WITH GARLIC AND THYME
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
- Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.
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.
BAKED CHICKEN DRUMSTICKS WITH LEMON AND GARLIC
The secret to these juicy, flavor-packed baked chicken drumsticks is in the marinade! Loaded with Mediterranean flavors including lemon, garlic, oregano, and extra virgin olive oil.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
- Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
- Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
- When ready, heat the oven to 450 degrees F.
- Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
- Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.
Nutrition Facts : Calories 143 kcal, Fat 10.4 g, SaturatedFat 2.2 g, Carbohydrate 0.8 g, Fiber 0.3 g, Protein 11.2 g, Cholesterol 58 mg, ServingSize 1 serving
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
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 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.
More about "roast chicken legs with lemon and thyme 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.
ROAST CHICKEN WITH LEMON, GARLIC AND THYME - DELICIOUS ...
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 2 hrs 15 minsCategory Roast Chicken RecipesCalories 664 per serving
- Heat the oven to its highest setting. Season the chicken inside and out then stuff it with the lemon, half the herbs and half an onion. Roughly slice the remaining onions, spread them over the base of a roasting tin, then scatter over the garlic and the remaining herbs. Rub the chicken with the oil and season generously with salt and pepper.
- Pull the legs slightly away from the body, then sit the chicken, breast-side down, on top of the onions and put the tin in the oven. Immediately turn down the heat to 190°C/170°C fan/gas 5 and cook for just over an hour (30 minutes per kg, plus 15 minutes for good measure). The chicken is cooked when the juices from the thickest part of the thigh run clear when pierced with a skewer (if in doubt, cut the thigh away from the body to see if it’s cooked in the crevice).
- While the chicken is roasting, put the potatoes on a large baking tray with the garlic and herbs, pour over the oil, season well and give everything a good toss. Roast in the oven with the chicken, stirring occasionally and adding a little oil if they look a bit dry. They will be crisp and golden in about an hour.
- For the most succulent meat, it’s essential to rest the bird in a warm place, covered in foil, for 15 minutes while you make the gravy. For the gravy, skim off most of the fat from the chicken tin and discard, leaving only a few tablespoons behind. Put the tin on the hob over a medium heat. Crumble in the stock cube, whisk in the flour and leave to bubble for a few minutes. Whisk in the wine a little at a time, letting it bubble for a minute between each addition, then boil for a few moments before adding enough boiling water to thin the gravy to your desired consistency (add 200ml-400ml water, depending on how thick you like your gravy). Simmer for 5-10 minutes, then taste and season; I like lots of salt and pepper in my gravy.
OVEN ROASTED WHOLE CHICKEN WITH LEMON AND THYME RECIPE ...
From chefdehome.com
Cuisine MediterraneanTotal Time 1 hr 10 minsCategory Main Course
- Prep Chicken: A night before, or 4 hours before roasting, pat dry the chicken. Rub finger through skin on breast, and thighs to loosen it up. Only up-to where skin does not tear.
- Place chicken on a large prep plate. Massage with mixture of olive oil, lemon zest, soy sauce, lemon juice, minced garlic, 1/2 tsp salt. Make sure to add some to cavity, under the loose skin wherever you get access easily. Now, insert few slices of lemon and sliced garlic under the skin as deep as your fingers can reach without tearing the skin. Add remaining lemon slices, garlic clove , few thyme sprigs in the cavity.
- Mix chili flakes, paprika, cumin, remaining salt, black pepper, and thyme from 4-5 sprigs into a small bowl. Massage half over the skin. Insert bird in a large plastic bag or seal-able container. Transfer any liquid from prep plate into the container. Cover and refrigerate overnight, or for at-least 4 hours.
- Roast: Preheat oven at 375 degrees Fahrenheit. In baking dish, add sliced potatoes, season with sprinkle of salt.. Take chicken out of plastic bag and top on potatoes. Massage remaining spice-blend (saved in step 3) on top skin. Roast for 50 minutes to an hour until temperature in thickest part of thigh is 165 degrees Fahrenheit.
ROAST CHICKEN LEGS WITH POTATOES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
THYME AND LEMON ROAST CHICKEN LEGS - EIGHTY 20 NUTRITION
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Estimated Reading Time 2 mins
10 BEST ROASTED CHICKEN LEGS RECIPES - YUMMLY
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ROAST CHICKEN LEGS RECIPE - TASTE OF ASIAN FOOD
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5/5 (1)Calories 804 per servingCategory Main
ROAST CHICKEN LEGS WITH GARLIC AND THYME IN EXTRA VIRGIN ...
From yellowthyme.com
Cuisine ItalianCategory Main CourseServings 3Total Time 52 mins
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.
OVEN BAKED ROSEMARY AND THYME CHICKEN RECIPE - YOUR FOOD ...
From yourfoodfantasy.com
5/5 (1)Total Time 4 hrs 40 minsCategory Lunch & Dinner, Main CourseCalories 780 per serving
- First clean chicken legs and add turmeric power, salt and lemon juice. Leave this aside to marinate. I will advice to let it marinade for at least 4 hours, however if in rush you can by pass this (though this comes with a compromise on taste).
- When you are ready to make (bake) this, preheat the oven to 180°C. In the oven tray keep the chicken legs.
- Now liquidity the butter in a cup, add salt and pour over the chicken legs. Use brush or hands to ensure butter is applied all over the chicken pieces. Smear some salt on chicken pieces if you like crispy baked skin.
OVEN ROASTED CHICKEN LEGS (THIGHS & DRUMSTICKS) - EATING ...
From eatingeuropean.com
5/5 (18)Total Time 50 minsCategory Dinner, Main Course, Main DishCalories 462 per serving
- In a bowl combine: olive oil, lemon juice, garlic, salt, pepper, 1/2 teaspoon of sweet paprika, turmeric, oregano, thyme and cayenne;
- Pour the mixture over the chicken and rub it on both sides; (This can be done a night before and kept refrigerated before cooking);
ROASTED CHICKEN WITH LEMON AND THYME - SWIRLS OF FLAVOR
From swirlsofflavor.com
Reviews 1Category Main CourseCuisine MediterraneanTotal Time 1 hr
- In small bowl combine butter, garlic powder, kosher salt, thyme and cracked black pepper; reserve 2 tsp. butter mixture.
- Arrange chicken on baking sheet with shallow sides. Gently loosen skin on chicken pieces and spread remaining butter mixture evenly under the skin of each chicken piece, top each with 2 lemon slices and cover with skin.
PRESERVED LEMON, CUMIN AND THYME ROAST CHICKEN - TIFFIN ...
From tiffinandteaofficial.com
Ratings 2Servings 4Cuisine BritishCategory Dinner
LEMON ROAST CHICKEN | CHICKEN RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 2 hrsCategory MainsCalories 496 per serving
- I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them.
- Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.
BAKED CHICKEN LEGS WITH HERBS AND LEMON RECIPE - THE MOM 100
From themom100.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 50 mins
- Preheat the oven to 475°F. Spray a rimmed baking sheet or baking pan large enough to hold the legs in a single layer with nonstick baking spray.
- Blend the olive oil, harissa paste, oregano, thyme, garlic, salt and pepper in a small bowl. Rub the chicken legs with the seasoned oil and place them skin side up in the baking sheet or pan. Bake for 40 minutes, until the skin is browned and crispy and the chicken is cooked through.
- Transfer the chicken to a serving platter and cut the drumsticks and thighs apart if desired. Squeeze the lemons over the chicken. Serve hot or at room temperature.
ROAST CHICKEN WITH LEMON AND THYME - EASY TO MAKE CHICKEN ...
From christmasphere.com
5/5 (2)Category DinnerServings 4Total Time 2 hrs 55 mins
ROASTED CHICKENS WITH LEMON AND ORANGE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 8
- Preheat the oven to 425°. Season the chickens all over with salt and pepper. Stuff each chicken with a lemon and orange half, 2 garlic cloves and 2 sprigs each of rosemary and thyme. Tie the legs together with kitchen string. Set the chickens in a large roasting pan and tuck the remaining garlic cloves and rosemary and thyme sprigs between the legs.
- Roast the chickens for about 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165°. Let the chickens rest for 10 minutes before carving.
BEST LEMON-THYME SHEET-PAN CHICKEN AND POTATOES
From thepioneerwoman.com
Servings 4-6Total Time 1 hr 5 minsCategory Dinner, Main Dish, Poultry
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Servings 4Carbohydrates 1 gCalories 730Calories 730 per serving
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From disheswithdad.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 452 per serving
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Estimated Reading Time 3 mins
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