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.
BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC
Steps:
- Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
- Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
BAKED LEMON CHICKEN WITH GARLIC
Steps:
- Gather the ingredients.
- Arrange the chicken pieces in a single layer in a large nonreactive dish or put them in a large food storage bag that can be sealed.
- In a small bowl, whisk together the lemon juice, garlic, lemon zest, dried thyme, salt, and pepper. Spoon the lemon mixture over chicken. Cover or seal and refrigerate for 3 to 4 hours, turning frequently to keep the chicken coated with the marinade.
- Preheat the oven to 425 F. Remove the chicken from the marinade and drain well.
- Pour the marinade into a saucepan and set aside.
- Arrange the chicken in a shallow baking dish. Brush with the melted butter. Bake for 25 minutes.
- Meanwhile, place the marinade over high heat and bring it to a full boil .
- Brush the marinade over the chicken pieces. Continue baking for about 20 to 30 minutes longer, or until the chicken is browned and thoroughly cooked, basting frequently.
- Garnish the chicken with the lemon slices and sprinkle with chopped parsley.
- Boil remaining marinade for 1 minute and spoon some over the chicken just before serving, or serve on the side.
Nutrition Facts : Calories 750 kcal, Carbohydrate 9 g, Cholesterol 252 mg, Fiber 2 g, Protein 76 g, SaturatedFat 14 g, Sodium 667 mg, Fat 44 g, ServingSize 8 servings, UnsaturatedFat 25 g
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 GARLIC MARINADE FOR CHICKEN
I'm not sure where I got this recipe but it is very good. I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.
Provided by JillAZ
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken breasts in a large ziploc bag.
- Mix first five ingredients together and pour over chicken.
- Marinate at least one hour, longer if possible.
- Cook chicken as desired.
- I prefer to grill mine.
- This is wonderful served on a caesar salad.
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
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-GARLIC CHICKEN THIGHS
Serve with lemon wedges and garnish with parsley.
Provided by jer
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, honey, Worcestershire sauce, and garlic in a non-reactive dish. Add chicken; turn to coat all sides. Cover and marinate in the refrigerator, turning occasionally, for 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a shallow roasting pan with cooking spray.
- Remove chicken from the marinade and shake off excess. Arrange chicken on the prepared roasting pan. Pour remaining marinade over top. Sprinkle with pepper and salt.
- Bake in the preheated oven, basting occasionally with marinade, for 20 minutes. Bake without basting until the juices run clear, another 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 209.3 calories, Carbohydrate 5.8 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 151 mg, Sugar 4.7 g
GRILLED CHICKEN WITH LEMON AND THYME
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Grill Lemon Olive Garlic Thyme Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
- Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
- Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
- Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.
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- Combine olive oil, lemon juice, garlic, thyme, salt and pepper in a large zip-top plastic bag.* Add chicken pieces; seal bag and turn to coat. Place in refrigerator and marinate for at least 30 minutes up to 2 hours.
- Arrange chicken, skin side down, in a single layer in an oven-proof skillet, baking dish or pan. Pour marinade over chicken.
- Bake uncovered for 15 minutes, turn chicken to skin side up and continue baking for another 15 minutes or until chicken is done.
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