Roast Chicken With Thyme And Onions Recipes

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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.

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.

THYME-ROASTED CHICKEN WITH VEGETABLES



Thyme-Roasted Chicken with Vegetables image

Roast chicken with carrots, celery, potatoes, onions and thyme for an elegant dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 6

Number Of Ingredients 7

1 whole chicken (3 to 3 1/2 lb)
6 medium carrots
4 medium stalks celery
3 large baking potatoes (russet or Idaho), about 8 oz each
3 medium onions
2 tablespoons butter or margarine
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

Steps:

  • Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
  • In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
  • While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
  • Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
  • Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
  • Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
  • Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.

Nutrition Facts : Calories 400, Carbohydrate 32 g, Cholesterol 95 mg, Fat 1, Fiber 5 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 7 g, TransFat 1/2 g

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME



Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME



Provencal Roasted Chicken with Honey and Thyme image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 shallot, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
3 tablespoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper

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.

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION



Sheet-Pan Chicken With Rhubarb and Red Onion image

This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn

Steps:

  • Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
  • Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
  • While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
  • Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
  • Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

CREAMY CHICKEN AND THYME



Creamy Chicken and Thyme image

Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. -Harriet Johnson, Champlin, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/8 teaspoon onion salt
1/8 teaspoon pepper
Hot cooked egg noodles, optional

Steps:

  • Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 575mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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

LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY



Lemon & thyme butter-basted roast chicken & gravy image

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

50g butter , softened
bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
4 garlic cloves , 1 mashed, the other 3 left whole but squashed
2 lemons , halved
1 chicken , about 1.5kg
2 carrots , roughly chopped
1 onion , roughly chopped
2 bay leaves
1 tbsp plain flour
250ml chicken stock
splash soy sauce (optional)

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



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.

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC



Roast Chicken with Herb Butter, Onions and Garlic image

Categories     Chicken     Garlic     Herb     Onion     Poultry     Roast     Kid-Friendly     Back to School     Dinner     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour

Steps:

  • Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
  • Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
  • Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

ROASTED GARLIC CHICKEN WITH CARAMELIZED ONIONS



Roasted Garlic Chicken With Caramelized Onions image

There's just something about the combination of sweet caramelized onions and the roasted garlic crusted thyme chicken breast that makes this dish explode with flavors in your mouth.

Provided by E. Nigma

Categories     Chicken Breast

Time 50m

Yield 12-16 slices, 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
2 teaspoons dried thyme
2 tablespoons olive oil
1 head garlic
2 medium onions, thinly sliced
1 tablespoon butter
1 1/2 cups chicken broth
1/2 cup white wine (optional)
salt and pepper

Steps:

  • Preheat oven to 400 degrees. Slice the top off the head of garlic, place on a piece of foil, sprinkle with salt, and drizzle olive oil over top. Roast about 30 minutes. Once cool enough to handle, squeeze the garlic into a small bowl and mash with a spoon into a paste.
  • Melt the butter in a pan and saute the onions over medium heat for about 45 minutes. You want the onions to caramelize in their own sugars and take on a nice golden brown color. This may take up to an hour, depending on how dialed your heat is. If they turn black, it was too hot!
  • Season the chicken breasts with salt, pepper, and thyme on both sides. Saute in olive oil over medium-high heat for about 2-3 minutes per side. You only want a nice golden crust here.
  • Spread the roasted garlic paste over top of the chicken breasts and finish them in the 400 degree oven for about 10 minutes or until the juices run clear. Let the chicken rest on your cutting board for 5 minutes while you prepare the sauce from the pan drippings.
  • Drain the excess olive oil from the pan and place over high heat. Deglaze with chicken broth and the optional wine, scraping the browned bits off the pan with a wooden spoon. You want to boil this rapidly and reduce it down to about a third of what it was (or until it's a nice sauce consistency). Taste and correct the seasoning with salt and pepper.
  • To plate, slice the breasts diagonally, lay the slices one atop the next, drizzle with the sauce, and top with the carmelized onions.

LEMON THYME CHICKEN



Lemon Thyme Chicken image

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

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh thyme

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

ORANGE HERB ROASTED CHICKEN



Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

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From barefootcontessa.com


ROASTED CHICKEN THIGHS WITH LEMON & THYME - THAT ZEST LIFE
2021-01-06 Instructions. Preheat oven to 400. Spray a large roasting pan with your choice of olive oil spray. Place onions all around the pan. Place chicken spaced apart on top. Place potatoes and garlic cloves around the chicken. Pour olive oil and lemon juice over entire tray.
From thatzestlife.com


CHICKEN BREASTS WITH RED ONIONS AND THYME RECIPE
Step 1. In a large skillet, heat the olive oil. Season the chicken breasts with salt and pepper and add them to the skillet. Scatter the mushrooms, onion slices and garlic around the chicken and ...
From foodandwine.com


OVEN-ROASTED CHICKEN THIGHS WITH ONION AND GARLIC RECIPE
2017-01-13 Ingredients. 1 medium yellow Spanish onion, peeled. 1 cup medium or large garlic cloves (about 40 cloves), peeled. 1 large lemon, sliced into 1/4-inch rounds. 15 fresh thyme sprigs. 4 (3-inch long ...
From today.com


LEMON ROAST CHICKEN WITH SAGE AND THYME - HELLO LOVELY LIVING
2015-08-05 Preheat oven to 425º. Set carrots, celery, and potatoes into baking dish. Add 5-7 thyme sprigs and 1 Tbsp each of chopped sage and thyme. Drizzle with olive oil and sprinkle with salt. Mix to evenly coat. Add 4 lemon slices. Move veggies to the edges of the dish to create an open space in the center for the chicken.
From hellolovelyliving.com


THE ULTIMATE ROAST CHICKEN WITH GRAVY | CANADIAN LIVING
Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving. Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in …
From canadianliving.com


ROAST CHICKEN WITH LEMON AND THYME {SUPER EASY}
2021-10-11 Squeeze the lemons and pour the lemon juice into the bottom of the roasting dish. Take the 4 halves of squeezed lemons and stuff them into the chicken cavity. Cover the chicken with foil and roast in the oven for 1½ hours. After 1½ hours, take the chicken out of the oven and turn the oven to high.
From cleaneatingwithkids.com


FRENCH ONION CHICKEN RECIPE | HELLOFRESH
While veggies roast, halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add a splash of water if onion begins to brown too quickly.) Reduce heat to medium and add remaining thyme and ½ tsp sugar (1 tsp for 4 servings ...
From hellofresh.com


ROAST CHICKEN WITH THYME AND HONEY RECIPE - LOS ANGELES TIMES
2019-09-28 2 tablespoons honey. 1. Heat the oven to 475 degrees. 2. Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables ...
From latimes.com


CHICKEN WITH ROASTED LEMONS, RED ONION, THYME AND GARLIC
Now roast the chicken for an hour and then transfer it to a carving board, along with the red onions, lemon and garlic. Cover the bird with foil and let it rest for 20 minutes. Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and let the whole lot ...
From deliaonline.com


ORANGE THYME ROASTED CHICKEN - LOU LOU BISCUIT
2015-12-23 In a small bowl, whisk together orange juice, honey, cumin, red pepper flakes and paprika. Set aside. Put half the onion, 2 sprigs thyme, and garlic cloves inside the cavity of the chicken. Tie the feet together with kitchen twine. Rub the inside of a 10” cast iron skillet with butter or olive oil.
From louloubiscuit.com


ROAST CHICKEN WITH THYME & ONION STUFFING - ILOVECOOKING
Place the chicken and vegetables in a roasting tin. Drizzle with the olive oil and season well with the salt and pepper. Place in the centre of the preheated oven. After the first ten minutes turn the heat down to 180ºC/350ºF/gas mark 4. Roast the chicken for approx. 1 hour 20 mins (allow 20 minutes per 500g plus 20 minutes over).
From ilovecooking.ie


ROAST CHICKEN WITH LEMON AND THYME RECIPE | BON APPéTIT
2008-04-06 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 …
From bonappetit.com


ROASTED CHICKEN WITH WHITE WINE AND THYME SAUCE | RICARDO
Deglaze with 125 ml (1/2 cup) of white wine, scraping the bottom of pan using a spatula to dissolve the caramelized juices. Add 375 to 500 ml (1 1/2 to 2 cups) of chicken broth, a pinch of thyme, and pepper (to taste) and bring to boil. Reduce by half. If desired, strain the liquid through a sieve above a saucepan.
From ricardocuisine.com


OVEN ROASTED ROSEMARY AND THYME CHICKEN BREAST ON THE BONE …
2018-04-15 Pre-heat oven to 375 degrees and place baking dish with chicken into the oven. Cook until an instant-read thermometer registers 165 degrees, about 45 minutes or so depending on your oven. Remove chicken from oven and let rest covered for 10 minutes. Plate and serve with your favorite side dish.
From mammarocksthekitchen.com


OVEN ROASTED CHICKEN WITH GARLIC, OREGANO, AND THYME
2019-08-03 Method. Preheat oven to 375 degrees. Rinse chicken and pat dry. Put the garlic and 1/2 tsp of oregano and thyme inside of the chicken, salt and pepper to taste. Rub 1 tbsp of oil on the chicken and rub other 1/2 tsp of oregano and thyme on the skin, salt and pepper to taste. Pour other tbsp oil into a roasting pan and set the chicken on top.
From exploreitalyandbeyond.com


ROAST CHICKEN WITH HONEY-THYME PAN SAUCE - RECIPE - FINECOOKING
Heat the oven to 500°F. Brush the chicken generously with the thyme oil and season with freshly ground black pepper. Put the celery and onion in a flameproof roasting pan, season with salt and pepper, and then put the chicken on top of the vegetables. Roast the chicken at 500° for 15 minutes, then reduce the heat to 350° and continue cooking ...
From finecooking.com


ROSEMARY AND THYME WHOLE ROASTED CHICKEN – DAHLIA KITCHEN
2017-10-06 Preheat oven to 425 degrees F. Remove giblets and rinse chicken inside and out, then pat dry with a towel. Liberally salt and pepper inside the chicken cavity. Stuff the cavity with rosemary, thyme, lemon, and garlic. Butter the outside of …
From dahliakitchen.com


WHY STUFF A ROAST CHICKEN WITH LEMON, ONION, AND THYME?
11. Lemon, herbs, onions, and garlic too are all aromatics that infuse into the chicken as it cooks giving it a lovely flavor. It doesn't absorb the flavors enough to call it a lemon chicken, but gives the chicken some flavor depth and acts as an enhancement. Stuffing the chicken helps these flavors to infuse better into the meat than spreading ...
From cooking.stackexchange.com


LEMON THYME ROAST CHICKEN AND BREAD SAUCE STUFFED ONIONS
Method. Heat the oven to 160°C fan/gas 4. Mix the butter with the thyme and season. At the neck end of the chicken, loosen the skin over the breast, then spread the breast under the skin with the butter mixture. Put a lemon half inside the cavity and tie the legs with string. Rub oil over the skin and add more seasoning.
From deliciousmagazine.co.uk


ROASTED CHICKEN WITH LEMONS AND THYME RECIPE | MYRECIPES
Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity. Step 3. Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes.
From myrecipes.com


LEMON-THYME ROAST CHICKEN RECIPE | FOOD & WINE
Directions. Step 1. 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. Advertisement. Step ...
From foodandwine.com


GARLIC THYME CHICKEN THIGHS - JULIA'S ALBUM
2015-11-25 Over medium heat, whisk in the 2 tablespoons of flour in the 2 tablespoons of oil in the pan. Over medium-high heat, gradually whisk in the chicken broth and fresh thyme leaves for 1 or 2 minutes, until the sauce thickens. Remove the pan from the heat, and season the sauce with salt and pepper. Add the roasted garlic and chicken thighs back to ...
From juliasalbum.com


ROASTED CHICKEN WITH THYME, ONIONS & POTATOES - RECIPE
1 whole chicken (3 1/2 lb.) 6 med. all-purpose potatoes, scrubbed & quartered. In a large oven-proof skillet, preferable cast iron, melt 1 tablespoon of the butter over moderately high heat. Add the onion, 1/4 teaspoon of the salt and a pinch each of the pepper and thyme. Cook, tossing frequently, until the onion is light browned, about 10 minutes.
From cooks.com


HORIZONTAL CLOSE UP VIEW OF EASY ROAST CHICKEN QUARTERS WITH THYME …
Feb 9, 2019 - 6,289 Followers, 885 Following, 2,620 Posts - See Instagram photos and videos from Loriann Cargill Bustos (@thyme_for_cocktails)
From pinterest.ca


ROAST CHICKEN WITH LEMON, GARLIC AND THYME - DELICIOUS. MAGAZINE
Method. 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 ...
From deliciousmagazine.co.uk


ROAST CHICKEN - BAKED BY MELISSA
Preheat oven to 425°F. Pat the chicken dry with a paper towel and remove giblets. In a small bowl, stir together olive oil, juice of one lemon, minced garlic, dried oregano, garlic powder, onion powder, sweet paprika, parsley, garlic powder, onion powder, 1/2 teaspoon black pepper, and 1 1/2 teaspoon salt. Rub the paste all over the chicken ...
From bakedbymelissa.com


I TRIED INA GARTEN'S FAMOUS ROAST CHICKEN RECIPE | KITCHN
2019-11-17 While the oven preheats to 425°F, you have just enough time to prep the chicken for roasting. You start by generously seasoning the inside of the chicken before stuffing it with thyme, garlic, and lemon, and tying the legs together. The chicken is brushed all over with melted butter and seasoned with salt and pepper before being placed on a ...
From thekitchn.com


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