Citrus Thyme Roasted Chicken Recipes

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CITRUS-GARLIC ROASTED CHICKEN



Citrus-Garlic Roasted Chicken image

Provided by Claire Robinson

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper

Steps:

  • Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
  • Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
  • Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

CITRUS PAN-ROASTED CHICKEN



Citrus Pan-Roasted Chicken image

Provided by Scott Conant

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 6

One 3- to 3 1/2-pound chicken
2 Meyer or regular lemons
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 sprig fresh thyme
1 sprig fresh rosemary

Steps:

  • To spatchcock the chicken: Put the chicken breast-side down on a work surface and use poultry shears to cut along both sides of the backbone. Open up the chicken and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast); this makes it easier to flatten. Turn the chicken breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way.
  • Refrigerate the chicken, skin-side up and uncovered, for 1 1/2 hours to air-dry. Remove and allow to air-dry at room temperature for an additional 30 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Halve the lemons, then slice one of the lemon halves into rounds. Using your index finger, separate the skin of the chicken from the meat and slide the lemon slices underneath the skin. Season the chicken with salt and lots of freshly ground pepper.
  • In a large cast-iron pan, heat the oil over medium-high heat. Add the chicken skin-side down and cook until the skin is well browned, 8 to 10 minutes. Scatter the thyme and rosemary on top (leave the chicken skin-side down) and place the 3 remaining lemon halves in the pan cut-side down. Transfer to the oven and roast until the juices run clear and an instant-read thermometer inserted in a thigh registers 165 degrees F, about 40 minutes. Rest the chicken on a plate or baking sheet skin-side up for 20 minutes before carving. Squeeze the roasted lemons over as desired.

CITRUS-HERB ROAST CHICKEN



Citrus-Herb Roast Chicken image

This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 13

6 garlic cloves
1 roasting chicken (6 to 7 pounds)
3 pounds baby red potatoes, halved
6 medium carrots, halved lengthwise and cut into 1-inch pieces
4 fresh thyme sprigs
4 fresh dill sprigs
2 fresh rosemary sprigs
1 medium lemon
1 small navel orange
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, warmed
6 green onions, cut into 2-inch pieces

Steps:

  • Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.

LEMON & THYME ROASTED CHICKEN



Lemon & Thyme Roasted Chicken image

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

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 roasting chicken (5 to 6 pounds)
1 medium lemon, halved
1/4 large sweet onion
1/4 cup fresh thyme sprigs
6 garlic cloves, peeled
Lemon wedges

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 :

ROAST CHICKEN WITH GARLIC AND THYME



Roast Chicken with Garlic and Thyme image

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

1 whole chicken (about 4 pounds), preferably pasture-raised and organic
1 head garlic, halved crosswise
Coarse salt and freshly ground pepper
6 sprigs thyme
2 tablespoons unsalted butter, room temperature
Garnish: fresh thyme

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.

HERB AND CITRUS OVEN ROASTED CHICKEN



Herb and Citrus Oven Roasted Chicken image

from The Comfort of Cooking Blog, absolutely delicious & simple Thyme & rosemary can be dried or fresh Chopped fresh herbs (rosemary, thyme, parsley), for garnish, (optional)

Provided by SB61287

Categories     Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon red pepper flakes, crushed
kosher salt & freshly ground black pepper, to taste
bone-in chicken parts, pat dry (thighs and legs are best)
1 medium onion, thinly sliced (any kind)
1 teaspoon dried thyme, fresh chopped
1 tablespoon dried rosemary, fresh chopped

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
  • Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
  • Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

Nutrition Facts : Calories 136.9, Fat 9.3, SaturatedFat 1.3, Sodium 2.5, Carbohydrate 14.5, Fiber 2.4, Sugar 9.6, Protein 1.1

CITRUS AND CUMIN ROASTED CHICKEN



Citrus and Cumin Roasted Chicken image

The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.

Provided by Mirj2338

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

2 oranges, washed and cut into eighths
2 limes, quartered
1 (3 lb) chicken, washed and patted dry
2 tablespoons ground cumin
kosher salt
fresh ground black pepper
5 garlic cloves, peeled and crushed
3 sprigs fresh oregano
3 tablespoons oil
1 cup chicken stock (more if needed)

Steps:

  • Preheat oven to 400 degrees.
  • Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
  • Rub chicken with juice of those wedges.
  • Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
  • Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
  • Place a small roasting pan over high heat and add the oil.
  • When the oil smokes, place the chicken, breast-side down in the pan.
  • Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
  • Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
  • Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
  • Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
  • Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
  • Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
  • Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
  • Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
  • Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.

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From cookingwithsugar.com


EASY ROASTED CITRUS AND HERB CHICKEN • KEEPING IT SIMPLE BLOG
2021-12-07 Pat your chicken dry. Season the inside cavity of the chicken with half of your salt and the pepper. Now place half of your orange and lemon slices, garlic cloves, and herb sprigs in the cavity as well. Cross the legs one over the other or tie them together with kitchen string to hold the contents inside.
From keepingitsimpleblog.com


CITRUS & THYME ROASTED CHICKEN - ALL INFORMATION ABOUT HEALTHY …
To roast the chicken: Place oven rack at the lowest position. Preheat oven to 425 degrees F. Advertisement. Step 2. Cut 1 orange half and 1 lemon half into wedges. Squeeze the juice from the remaining halves into a small bowl and set aside. Remove any excess fat from chicken. Rinse the chicken with cold water and pat dry.
From therecipes.info


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