Roast Chicken With Bell Peppers Lemon And Thyme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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-PEPPER ROAST CHICKEN



Lemon-Pepper Roast Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 stick unsalted butter, at room temperature
Grated zest and juice of 1 lemon
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 4-to-5-pound chickens, rinsed and patted dry
1 cup dry white wine

Steps:

  • Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
  • Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
  • Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
  • Let the chickens rest 10 minutes before portioning (see below). Season with salt.
  • Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
  • Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
  • Separate the drumsticks from the thighs with the shears.
  • Cut off the wings as close to the body as possible.
  • Insert the shears into the tail end of the chicken and cut along the breastbone.
  • Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

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

Make and share this Roasted Chicken With Lemon, Garlic, and Thyme recipe from Food.com.

Provided by Food.com

Categories     Whole Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 (6 lb) roasting chickens
4 tablespoons unsalted butter, softened
3 tablespoons minced fresh thyme, plus 1 handful for stuffing
4 garlic cloves, chopped
2 teaspoons fresh lemon zest
salt & freshly ground black pepper
1 lemon, quartered
1 onion, coarsely chopped
3 celery ribs
3 carrots, unpeeled cut into thirds
1 onion, cut into quarters
1 cup low sodium chicken broth
2 teaspoons all-purpose flour

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.

Nutrition Facts : Calories 747.9, Fat 54.6, SaturatedFat 18.3, Cholesterol 234.2, Sodium 251.5, Carbohydrate 10, Fiber 2.4, Sugar 3.7, Protein 52.3

LEMON AND THYME QUICK ROASTED CHICKEN BREASTS



Lemon and Thyme Quick Roasted Chicken Breasts image

Make and share this Lemon and Thyme Quick Roasted Chicken Breasts recipe from Food.com.

Provided by MigJ9063

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 garlic clove, crushed
4 large boneless skinless chicken breasts
4 slices lemons, thin
1 pinch salt
ground pepper
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

Steps:

  • Preheat oven to 400 degrees. Combine oil, garlic, salt and pepper in a shallow baking dish.
  • Add the chicken and turn in the oil until coated. Sprinkle half of the thyme. Arrange the lemon slices around the chicken.
  • Bake the chicken 8 minutes then turn. Place a lemon slice on each piece of chicken and sprinkle with remaining thyme. Bake until center is no longer pink 8-10 minutes.

Nutrition Facts : Calories 160.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 68.4, Sodium 115.7, Carbohydrate 0.3, Protein 27.3

More about "roast chicken with bell peppers lemon and thyme recipes"

THIS ROAST CHICKEN WITH BELL PEPPERS IS A TWOFER MAIN
Sep 18, 2018 This roast chicken with bell peppers recipe is an appetizer and main dish in one, and also a way to get out of your meal prep rut. ... Roast …
From bonappetit.com
Author Alyse Whitney
Estimated Reading Time 3 mins


ROAST CHICKEN WITH BELL PEPPERS RECIPE - BON APPéTIT
Aug 14, 2018 Preparation. Step 1. Place a rack in middle of oven; preheat to 425°. Heat a large ovenproof skillet, preferably cast iron, over medium-high. …
From bonappetit.com
4.4/5 (5)
Estimated Reading Time 2 mins
Servings 4


32+ DELICIOUS GLUTEN-FREE BELL PEPPER RECIPES TO TRY TODAY
6 days ago Roasted Bell Pepper and Chickpea Salad. This roasted bell pepper and chickpea salad is a bright, fresh, and satisfying dish that combines the sweetness of roasted peppers …
From chefsbliss.com


LEMON BUTTER SAUCE - FEASTING AT HOME
2 days ago To enhance the lemon flavor, Sprinkle lemon zest over top. For extra richness and depth, Add a little chicken broth. For extra garlicky, double or triple the garlic. Storage. Store …
From feastingathome.com


LEMON GARLIC CHICKEN WITH LUXURIOUS PAN SAUCE - GIRL CARNIVORE
Feb 17, 2025 Ingredients: Whole chicken — for a juicy result every time. You can also use thighs or breasts, but we highly recommend bone-in skin on for the best flavor. Kosherer Salt and oil …
From girlcarnivore.com


ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME RECIPE
Roasted Chicken Variations, recipes follow; Directions. Preheat the oven to 450°F (230°C). Rinse the chicken and pat it dry. Make a compound butter by combining the softened butter, minced …
From chefsresource.com


ROAST CHICKEN WITH HERB BUTTER - JUICY, CRISPY & FLAVORFUL
Mar 12, 2025 Fresh Thyme, Rosemary, And Sage: Infuse the herb butter with earthy, aromatic flavors that enhance the chicken. Shallots And Garlic: Used in both the herb butter and …
From onceuponachef.com


LEMON PEPPER ROAST CHICKEN RECIPE: THE CRISPY SKIN …
Ingredients. Here’s what you’ll need to make this mouthwatering Lemon Pepper Roast Chicken:. 1 whole chicken (about 4-5 pounds); 2 tablespoons olive oil or melted butter; 1 tablespoon lemon zest (freshly grated); 2 tablespoons freshly …
From momloveshome.net


SHEET-PAN LEMON-GARLIC CHICKEN WITH VEGETABLES - EATINGWELL
2 days ago Place the chicken, skinned-side up, on the prepared baking sheet; pat dry with paper towels. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Scatter the vegetables …
From eatingwell.com


LEMON-THYME ROAST CHICKEN - FOOD & WINE
Aug 19, 2014 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 ...
From foodandwine.com


SIMPLE ROAST CHICKEN | JAMIE OLIVER RECIPES
1 x 1.6kg whole free-range chicken. 1 lemon. ½ a bunch of mixed woody herbs, such as rosemary, sage, thyme, bay leaves ... Tip the potatoes into a roasting tray with 1 tablespoon of …
From jamieoliver.com


ROASTED LEMON-PEPPER CHICKEN RECIPE - SOUTHERN LIVING
Jan 18, 2024 Cut chicken into pieces as desired. Squeeze lemon halves over pieces, and sprinkle with more salt, if desired. Shred meat from 1 thigh and 1 drumstick to yield 2 cups; squeeze roasted garlic from garlic halves. Reserve …
From southernliving.com


EASY OVEN ROASTED CHICKEN RECIPE (CRISPY & JUICY)
Feb 24, 2025 For a basic roast chicken, I find keeping the seasonings as simple as possible means the leftover chicken is more versatile. I just use lemon pepper and good ol’ Redmond …
From melissaknorris.com


ROAST CHICKEN WITH LEMON, GARLIC AND THYME - DELICIOUS. MAGAZINE
Jan 23, 2020 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 …
From deliciousmagazine.co.uk


ROAST CHICKEN WITH LEMON AND THYME - WILLIAMS SONOMA
Rub the outside of the chicken with the olive oil, then sprinkle the skin and cavity generously with salt and pepper. Sprinkle the outside of the chicken with the thyme. Place the lemon in the …
From williams-sonoma.com


PAN-SEARED CHICKEN BREASTS - JULIA'S ALBUM
Feb 23, 2025 Skinless boneless chicken breasts are seasoned with a flavorful blend of paprika, oregano, garlic powder, onion powder, salt, and pepper, then seared until golden and cooked …
From juliasalbum.com


THE BEST ROAST CHICKEN YOU’LL EVER MAKE (RESTAURANT-QUALITY)
Feb 26, 2025 Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Facebook X
From epicurious.com


ROAST SPLIT CHICKEN BREASTS: A SIMPLE ELEGANCE
Mar 7, 2025 Toss the potatoes and shallots with the remaining 2 tablespoons of oil and season with salt and black pepper. Spread the potatoes and shallots out in the pan and push them …
From fromachefskitchen.com


LEMON HERB CHICKEN ROAST - GRANDMARECIPES
4 days ago Marinate the Chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, pepper, and paprika. Coat chicken thighs in the marinade and let sit for 10 minutes.
From grandmarecipesflash.com


ROAST CHICKEN WITH BELL PEPPERS, LEMON AND THYME
Jul 6, 2022 Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. (15 ml) oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into …
From eyeforarecipe.ca


LEMON ROASTED CHICKEN WITH GARLIC AND THYME - CREATIVE CULINARY
(Full recipe at bottom of post): For the Roasted Garlic. 1 head garlic; 1 tsp olive oil; For the Roasted Chicken. 1 lemon; 3 Tbsp melted butter; 3 Tbsp olive oil; 1 1/2 tsp chopped fresh …
From creative-culinary.com


LEMON ROAST CHICKEN WITH PEPPERS RECIPE | DELICIOUS. MAGAZINE
Nov 30, 2008 Method. Preheat the oven to 200°C/fan180°C/gas 6. Put a 1.8-2kg whole free-range chicken, jointed into 8 pieces, in a large roasting tin with 2 tbsp olive oil, 1 garlic bulb, …
From deliciousmagazine.co.uk


BAKED CHICKEN AND POTATOES RECIPE (ONE PAN) - CUCINA BY ELENA
6 days ago My Pro Tip. Recipe Tips. Follow these tips for the best results! Pat the Chicken Dry: Use a paper towel to pat the chicken dry before seasoning for crispier skin.; Even Potato …
From cucinabyelena.com


JAMIE OLIVER LEMON ROAST CHICKEN RECIPE
Nov 19, 2024 Preheat the Oven: Set your oven to 190°C (375°F). Prepare the Chicken: Pat the chicken dry with paper towels. Season the cavity with salt and pepper, then stuff it with the …
From jamieolivereats.co.uk


GREEK LEMON CHICKEN AND POTATOES - THE FOOD BLOG
Mar 14, 2025 Black pepper: If you want to stick with the Mediterranean theme, choose Aleppo pepper. It has some heat and slightly fruity, smoky flavor that pairs beautifully with Greek …
From thefoodblog.net


EASY ROAST CHICKEN WITH LEMON AND THYME - THE KITCHENS AID
Dec 13, 2024 Stuff the chicken cavity with a few lemon slices, half of the thyme sprigs, and half the garlic bulb. Step 4: Season the chicken generously. Rub the outside with olive oil and …
From thekitchensaid.com


GREEK LEMON POTATOES (ROASTED LEMON POTATO RECIPE)
Mar 15, 2025 What to Serve with Greek Lemon Potatoes. Grilled and Roasted Meat: Garlic Herb Chicken, Roasted Leg of Lamb, Slow Roasted Chicken, or Spiced Lamb Skewers, Beef …
From seasonsinthekitchen.com


LEMON AND THYME QUICK ROASTED CHICKEN BREASTS RECIPE
In a shallow baking dish, combine the olive oil, garlic, salt, and pepper. Add the chicken and coat evenly with the oil mixture. Sprinkle half of the thyme leaves or 1/4 teaspoon dried thyme over …
From chefsresource.com


THE TASTIEST ROAST PORK LOIN RECIPE (EASY + SO TENDER!)
Feb 27, 2025 Recipe Substitutions. Pork loin alternative: Swap with pork tenderloin for a quicker cooking time; adjust roasting time accordingly. Garlic: For a stronger flavor, use fresh minced …
From foodess.com


CREAMY LEMON PEPPER CHICKEN - MIDWEST FOODIE
Mar 7, 2025 Heat olive oil in a large saute pan over medium-high heat. Slice chicken in half lengthwise, creating 4 thinner pieces of chicken. Season chicken on all sides with lemon …
From midwestfoodieblog.com


Related Search