Roast Chicken With Bell Peppers Lemon And Thyme Recipes

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LEMON-PEPPER ROAST CHICKEN



Lemon-Pepper Roast Chicken image

This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.

Provided by Bridget

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h50m

Yield 12

Number Of Ingredients 11

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
2 stalks celery, roughly chopped
6 large green onions, green parts only, chopped
2 cloves garlic, peeled
cooking string

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
  • Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
  • Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g

ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME



Roasted Chicken with Lemon, Garlic, and Thyme image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

1 (6-pound) roasting chicken
4 tablespoons unsalted butter, softened
3 tablespoons minced fresh thyme, plus 1 handful for stuffing
4 cloves garlic, chopped
2 teaspoons fresh lemon zest
Salt and freshly ground black pepper
1 lemon, quartered
1 onion, coarsely chopped
3 celery stalks
3 carrots, unpeeled cut into thirds
1 onion cut into quarters
1 cup low-sodium chicken broth
2 teaspoons all-purpose flour
Roasted Chicken Variations, recipes follow

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.

ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME



Roast Chicken with Bell Peppers, Lemon, and Thyme image

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

4 large bell peppers (any color)
1 large shallot, thinly sliced
1 Fresno chile, thinly sliced crosswise
5 sprigs thyme, divided
Kosher salt, freshly ground pepper
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 (3 1/2-4-lb.) chicken, patted dry
1 lemon, halved

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.

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 :

THRICE-ROASTED CHICKEN WITH ROSEMARY, LEMON AND PEPPER



Thrice-Roasted Chicken With Rosemary, Lemon and Pepper image

This recipe from Justin Smillie, the chef at Upland in New York, is all about layering extra flavors, textures and fragrances onto a basic herb-roasted chicken. It's perfect for a dinner party: crowd-pleasing, but not at all boring. First you brine the chicken for juicy flesh; then air it out to get crispy skin; then rub it with an herb paste to give it flavor. This takes time - you'll need two days for the brining and drying - but the actual cooking is minimal. Don't be alarmed by the idea of "thrice" roasting - it's a basic restaurant technique of searing a protein on top of the stove, cooking it through in the oven, then bringing it back onto the stove for a final basting (with butter, of course). A large, heavy skillet is all you need to pull this off.

Provided by Julia Moskin

Categories     poultry, main course

Time P2DT40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 bay leaf, preferably fresh
4 fresh thyme or small rosemary sprigs
1 cup kosher salt
1/4 cup granulated sugar
1 lemon, thinly sliced
1/4 cup black peppercorns, toasted and roughly crushed
3 1/2 to 4 pounds bone-in, skin-on chicken pieces (use whole breasts or legs, or a combination)
1/2 teaspoon toasted black peppercorns
1 1/2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons apple cider or white wine vinegar
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 garlic clove, finely grated
2 tablespoons anchovy paste
Olive oil and kosher salt
3 tablespoons butter
1 bay leaf
3 fresh thyme or rosemary sprigs
1 tablespoon white wine vinegar (optional)
1 tablespoon fresh lemon juice, more to taste (optional)
Salt and ground black pepper

Steps:

  • Brine the chicken: Using your fingers, rub bay leaf and thyme sprigs until fragrant. In a large nonreactive container, combine 1 gallon cold water with the herbs, salt, sugar, lemon and peppercorns. Stir until sugar and salt dissolve. Add chicken, making sure pieces are completely submerged. Cover and refrigerate for 8 to 12 hours.
  • Make the rub: Combine peppercorns, parsley and rosemary in a mortar or a small food processor. Crush together until peppercorns are finely ground. Mix in mustard, vinegar, lemon zest and juice, garlic and anchovy paste. Rub should be thick, but not stiff; loosen with a little olive oil if needed. Taste and season with salt if necessary.
  • Remove chicken from brine and rinse under cold running water. Thoroughly pat it dry with paper towels. Once paper towels come away completely dry, smear the skin with the rub until evenly coated.
  • Place the chicken, skin side up, on a cooling rack set over a rimmed baking sheet. Refrigerate for 12 to 24 hours, or until the rub dries and doesn't smudge easily when prodded.
  • Cook the chicken: Remove chicken from refrigerator 1 hour before roasting. Heat oven to 400 degrees.
  • Slick a large, heavy pan, preferably cast iron, with a thin coating of oil and set over medium heat. When oil is shimmering-hot, lay chicken in pan, skin side down. Press down slightly on the pieces so their skin is in maximum contact with the pan. Raise heat to medium-high and sear chicken for 7 minutes, or until edges turn golden brown. You should hear a steady, loud sizzle, but no popping sounds; reduce heat if needed.
  • Without flipping pieces, transfer pan to oven and roast for 17 minutes, or until breast juices run clear and drumsticks wiggle easily at their joints. When ready, the meat should be about 140 degrees at its thickest part.
  • Finish the chicken: Remove pan from oven and place on stovetop over medium-low heat. Add butter, bay leaf and herb sprigs. As butter begins to foam, tip the pan slightly and baste chicken with butter for 2 to 3 minutes, or just until butter browns.
  • Remove chicken from pan and place pieces, skin side up, on a cooling rack set over a large rimmed baking sheet. Let the chicken rest for 10 minutes so the juices settle and skin crisps. The internal temperature should be about 160 degrees. If you'd like, carve the pieces, separating the whole breast into two or four pieces, and separating the thighs from drumsticks. Place chicken on a warmed serving platter.
  • Make vinaigrette, if desired: Pour all the drippings back into the roasting pan. Whisk in vinegar and lemon juice. Taste and adjust the seasonings with lemon juice, salt and pepper. Pour around the chicken. (Alternatively, simply pour the drippings from the cutting board around the pieces.) Serve immediately.

ROAST CHICKEN WITH LEMON AND THYME



Roast Chicken with Lemon and Thyme image

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

3 tablespoons minced fresh thyme
2 tablespoons extra-virgin olive oil
5 garlic cloves, chopped
2 teaspoons grated lemon peel
1 7-pound roasting chicken
1 lemon, quartered
1/4 cup dry white wine
1 cup (about) canned low-salt chicken broth
2 teaspoons all purpose flour

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.

ROASTED CHICKEN WITH LEMON, GARLIC AND THYME



Roasted Chicken With Lemon, Garlic and Thyme image

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

1 (6 lb) roasting chickens, approximately 6 pounds
1 tablespoon butter, unsalted
salt & fresh ground pepper
1 lemon
3 large garlic cloves
4 sprigs fresh thyme, plus more
fresh thyme, for garnish
2 medium onions, peeled and cut into 1/2 inch thick slices

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

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Top Asked Questions

How to cook chicken with lemons and peppers?
Preheat the oven to 350 degrees F (175 degrees C). Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice. Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly.
How do you cook chicken thighs with lemons?
Slice 2 lemons into rounds for stuffing; reserve 1 for juice. Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up.
What does chicken with lemon and thyme taste like?
Deliciously Juicy Roast Chicken With Lemon And Thyme: This roast chicken is full of flavor and has a fresh, light, lemony flavor. Chop the Thyme leaves roughly and add the a bowl. Combine with the softened butter Gently part the chicken skin from the flesh using your hands.
How do you add lemon juice to roasting chicken?
I squeeze the lemons over a little plastic sieve to catch any pips and then put the juice straight into the bottom of the roasting pan. Adding the juiced lemons into the cavity of the chicken not only gives the chicken more flavor but adds another level of moisture into the chicken.

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