PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
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.
PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA
Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
- Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.
LEMON & THYME ROASTED CHICKEN
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
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 OLIVES, GARLIC, AND THYME
Note: The vinaigrette and this dish can be made with rosemary instead of thyme, and orange zest instead of lemon.
Provided by JackieOhNo
Categories Whole Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
- Make chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
- In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
- Heat oven to 425°F Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375°F Continue to roast until the chicken is cooked through, about 40 minutes more.
- Spoon the olives and pan juices over the chicken and serve.
ROASTING CHICKEN WITH OLIVES AND FRESH THYME
Make and share this Roasting Chicken With Olives and Fresh Thyme recipe from Food.com.
Provided by Chef mariajane
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Remove giblets from body cavity of chicken. Discard or save for stock. In a small bowl, using a fork, mash butter with thyme. Rub mixture all over chicken skin. Place chicken in a small roasting pan or in bottom of a broiling pan. Slowly pour wine over chicken.
- Roast uncovered, in center of 375F oven for 30 minutes. Remove pan and baste chicken wet pan juices. Stir olives into juices and return to oven.
- Roast uncovered until leg moves easily or an instant-read thermometer inserted into thickest part of the thigh reaches 160F, from 30-45 minutes. Baste occasionally.
- Remove chicken to a cutting board. Loosely cover with foil and let stand for 5 minutes before carving. Skim any visible fat from pan juices, then spoon juices and olives over individual servings of chicken.
Nutrition Facts : Calories 830.3, Fat 58.7, SaturatedFat 17.5, Cholesterol 256.2, Sodium 401.5, Carbohydrate 2.9, Fiber 0.7, Sugar 0.6, Protein 58.6
ROAST CHICKEN WITH GARLIC AND THYME
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
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.
ROAST CHICKEN WITH MUSTARD-THYME SAUCE AND GREEN SALAD WITH OLIVES
Steps:
- Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
- Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
- Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
- Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
- Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.
ROAST CHICKEN WITH OLIVES AND POTATOES
Steps:
- Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.
- Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.
- Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.
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