Roasted Chicken With Lemons and Thyme

May 10, 2023May 10, 20230 2
Roasted Chicken With Lemons and Thyme: A Classic Recipe for Any Occasion
in Main

Prep

15 min

Cook

1 hr 20 min

Ready In

1 hr 35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 roasting chickens
2 teaspoons Hungarian paprika
2 tablespoons chopped fresh thyme , divided
1 teaspoon salt , divided
1 teaspoon fresh ground black pepper , divided
2 lemons , divided
cooking spray
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 cup dry white wine ( such as sauvignon blanc )
1 cup reduced-sodium fat-free chicken broth
1 tablespoon fresh lemon juice
2 teaspoons sugar
thyme , springs ( optional )
lemon slice ( optional )
2 roasted lemons , quartered ( to roast , add lemons to the roasting rack during the last 20 minutes of the cooking time ) ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
370
Sugar
2g
Fat
19g
Roasted Chicken With Lemons and Thyme is a classic main dish that's perfect for any occasion, from weeknight dinners to holiday feasts. The combination of lemon and thyme adds a bright, fresh flavor to the chicken that's both comforting and invigorating. The pan sauce is the perfect finishing touch, adding a rich, savory element that perfectly complements the chicken. This recipe is easy to make, but impressive enough to serve to guests. Plus, roasted chicken is a versatile dish that can be paired with a variety of sides for a complete meal.

Instructions

1.Preheat the oven to 425°F.
2.Remove any giblets or excess fat from the chicken and rinse it inside and out under cold running water. Pat the chicken dry with paper towels.
3.In a small bowl, mix together the paprika, 1 tablespoon of thyme, 1/2 teaspoon of salt, and 1/2 teaspoon black pepper.
4.Starting at the neck cavity, loosen the skin from the breasts and drumsticks by gently pushing your fingers between the flesh and skin. Rub half of the seasoning mixture underneath the skin of the chicken.
5.Cut 1 lemon into quarters and stuff it, along with the remaining thyme, inside the cavity of the chicken. Tie the legs together with kitchen twine if desired.
6.Place the chicken breast-side up on a roasting rack in a roasting pan. Spray the chicken with cooking spray and then drizzle 1 teaspoon of olive oil over the skin.
7.Squeeze the juice from the remaining lemon over the chicken and then place the lemon quarters on the roasting rack alongside the chicken.
8.Roast the chicken for 20 minutes. Reduce the oven temperature to 375°F and continue to roast for another 50-60 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 165°F.
9.Let the chicken rest for 10 minutes before carving.
10.While the chicken is resting, make the pan sauce. Pour the drippings from the roasting pan into a small saucepan and place it over medium heat on the stovetop. Whisk in the flour until smooth and cook for 1-2 minutes. Gradually whisk in the wine, chicken broth, lemon juice, sugar, remaining salt, and remaining black pepper. Bring to a simmer and cook until thickened, stirring occasionally.
11.Serve the roasted chicken with the pan sauce and optional thyme sprigs, lemon slices, and roasted lemon quarters.

PROS

Roasting the chicken with lemon and thyme imparts a bright, fresh flavor to the meat and helps to keep it juicy and tender.
The pan sauce is flavorful and easy to make.

CONS

Roasting a chicken can take some time, so this recipe may not be ideal for busy weeknights.
The skin of the chicken, while delicious, is high in calories and fat.

HEALTH & BENEFITS

Chicken is a good source of lean protein and is low in saturated fat and cholesterol. Lemon is high in vitamin C and may have antioxidant and anti-inflammatory properties. Thyme is rich in antioxidants and has been linked to immune system support and respiratory health.

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