Recipe

Roasted Chicken With Lemons And Thyme Recipe


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Ingredients
  • 2 tbsps sliced fresh thyme, divided .
  • 2 tbsps all-purpose flour .
  • 1 tsp olive oil .
  • 1 c reduced-sodium fat-free chicken broth .
  • 2 tsps sugar .
  • 2 roasted lemons, quartered (to roast, add lemons to the roasting rack during the last 20 mins of the cooking time) (optional) .
  • 1 (6 lb) roasting chickens .
  • lemon slices (optional) .
  • 2 tsps Hungarian paprika .
  • 1 tbsp fresh lemon juice .
  • thyme, springs (optional) .
  • 1 tsp salt, divided .
  • cooking spray .
  • 1 tsp fresh ground black pepper, divided .
  • 2 lemons, divided .
  • 1/2 c dry white wine (such as sauvignon blanc)

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

Related Categories

Main Dish / Chicken
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