Roasted Chicken With Lemons and Thyme Recipe

Name: Roasted Chicken With Lemons and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 lb) 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; ½ 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)

Servings: persons

1 (6 lb) 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
½ 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)

1
Preheat oven to 425.
2
Remove and discard giblets and neck from chicken.
3
Trim excess fat.
4
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
5
Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin.
6
Thinly slice 1 lemon; arrange slices under loosened skin.
7
Cut remaining lemon into quarters.
8
Place lemon quarters inside chicken cavity.
9
Add the remaining 1 tablespoon thyme to chicken cavity.
10
Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray.
11
Brush oil over skin.
12
Cover chicken with aluminum foil.
13
Bake at 425 for 30 minutes.
14
Uncover and bake 35-45 minutes or until an instant-read thermometer inserted into thigh registers 160.
15
Transfer chicken to a cutting board; cover with foil; let stand 15 minutes before carving.
16
Place a zip-top plastic bag in a 2-cup measure.
17
Pour drippings into bag.
18
Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
19
Place pan on stove top over medium heat.
20
Sprinkle flour into pan.
21
Add wine; bring to a boil, stirring constantly with a whisk.
22
Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened.
23
Remove from heat.
24
Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard.
25
Carve chicken and arrange on a serving platter.
26
Serve with gravy.
27
Garnish with additional lemon slices and thyme sprigs, if desired.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (6 lb) roasting chickens, 2 teaspoons Hungarian paprika, 2 tablespoons chopped fresh thyme, divided, 1 teaspoon salt, divided, and more.

Yes, Roasted Chicken With Lemons and Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken With Lemons and Thyme

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