Lemon and thyme chicken, with garlic and onion
This could end up being your favourite chicken dish. It is deliciously tasty! The marriage of thyme, lemon and garlic go so well with chicken. The skin is crispy, and the meat is moist and tender. Infused over caramelised onion rings makes a perfect meal anytime of day. Oops! I made a typo on the cooking temperature, the correct time is 60-70 minutes, not 30.
I used chicken Maryland for this dish, that’s basically a cut that contains both the thigh and the leg. Try and use fresh lemons, it does make all the difference. If you can’t find fresh thyme, dried thyme works well too. Use about a teaspoon. Keep an eye on it as it bakes, you can let all the liquid dry out a little so it caramelises but don’t burn it! Then add more water so you have a nice sauce. Baste every 20-30 minutes.
Such a simple dish with basic ingredients. Enjoy lemon and thyme chicken today.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Lemon Thyme Chicken
This is a super easy and healthy recipe to include in your meal prep. The marinade is packed with flavor and helps keep the chicken from drying out while cooking. Check out the blog post below for the full recipe:
To watch the recipe for Roasted Vegetable Pesto Couscous, click here
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Lemon Thyme Chicken | Roasted Chicken
My attempt at roast chicken ends with a couple of mistakes, but still turns out delicious!
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Music: Orbiting A Distant Planet by Quantum Jazz
Quick Inspiration: Steamed Lemon-Garlic Chicken with Thyme
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Sometimes, all you need is some quick inspiration for gorgeous steamed dishes. Steamed chicken breast, seasoned with lemon zest, garlic, and thyme, makes a wonderful protein component to a healthy meal.
Need some help with the skill and technique behind this dish? Refresh yourself with Rouxbe lessons on poultry fundamentals, steaming food and salad dressing & vinaigrette basics to make this dish as delicious as possible.
Easy Springtime Lemon Chicken with Thyme Recipe | Big Y Dig In & Do It!
The fresh flavors of spring, lemon and thyme, are blended together to make a delicious marinade that gives this chicken incredible flavor. Get the recipe at
Try this simple and incredible lemon chicken with thyme recipe from Big Y today!
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Ingredients:
1/2 cup Food Club salted butter, melted
1/4 cup fresh thyme leaves
3 cloves garlic, minced
1 lemon, zested
1/4 cup fresh-squeezed lemon juice
-Food Club sea salt and ground white pepper, to taste
8 chicken thighs
2 tablespoons. Food Club olive oil
2 lemons, cut into wedges
Directions:
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org
Step 1: Wash hands with soap and water.
Step 2: In a medium bowl, combine butter, thyme, garlic, lemon zest and lemon juice; mix well.
Step 3: Place chicken in a shallow dish and pour three-fourths of mixture over top; reserve remaining mixture. Season with salt and pepper, cover and refrigerate for a minimum of 30 minutes. Wash hands after handling raw chicken.
Step 4: Preheat oven to 425 degrees Fahrenheit.
Step 5: Heat oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add chicken and discard used marinade. Cook for 5 minutes per side.
Step 6: Add reserved mixture and place skillet in oven. Cook for 25 minutes or until the internal temperature of chicken reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer. Transfer to plate and let rest 5 minutes.
Step 7: Serve with lemon wedges.
Want to save this recipe? Find this full recipe from Big Y at
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