Creamy Lemon Thyme Chicken | Sally's Baking Recipes
One oven-safe skillet is the only pan you need to cook this tender chicken and flavorful creamy lemon herb sauce.
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Creamy Lemon Chicken Recipe
Quick and Easy One-Pan Creamy Chicken Recipe
INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
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Lemon Garlic and Thyme Chicken Thighs Recipe
This Lemon garlic and thyme chicken thighs recipe makes a dish that you can prepare on any day of the week. Once you make the marinade and let the chicken rest in it , you are on your way to this delicious dish made right on the stove top and by the way it can made in the oven too.
I
NGREDIENTS
3lbs ( 1.3kg ) chicken thighs, bone in skin on , trimmed of excess skin and fat
For the Mariniere
1 Lemon , juiced
4-6 Cloves garlic, chopped
4-6 sprigs fresh thyme , picked ( 1Tsp Dry )
1Tbs Honey
1/4 cup Apple cider vinegar
2Tbs Vegetable oil
1 Tsp Kosher salt or to taste
1 Tsp Ground black pepper
Spatchcock Chicken Recipe with Lemon Thyme Pan Sauce
So happy to be continuing in my soigne video series with this super delicious Spatchcock Chicken Recipe with Lemon Thyme Pan Sauce! It’s crazy easy to do and loaded with flavor, and the best part is that it takes an hour on the dot to prepare. Just think, you can have an insanely delicious meal on the dinner table in under 1 hour. Since I’ve done beef, fish and pork for the soigne video series I felt the only thing left to finish off the bunch was chicken. Now that I’ve hit the most famous 4 proteins I can now go back to the drawing table and do whatever I’d like.
Need a great week night meal? Check out this delicious and easy to make Chicken Recipe with Lemon Thyme Pan Sauce!
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Spatchcock Chicken Recipe with Lemon Thyme Pan Sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Chef Billy Parisi
Ingredients:
1 tablespoons of olive oil
1 spatchcock chicken
1 ½ sticks of unsalted butter cut into pads
1 ounce of chopped pancetta
1 ½ cups of peeled pearl onions
2 finely minced cloves of garlic
6 lemon wheels
1 teaspoon of fresh thyme leaves
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Preheat the oven to 400°.
2. Season the chicken on both sides with salt and pepper.
3. Heat the olive oil in a large sauté pan at medium-high heat and place the chicken skin side down once the oil begins to lightly smoke.
4. Cook until golden brown, about 4 to 6 minutes.
5. Flip the chicken over and add in a ½ stick of butter. Baste the chicken.
6. Finish the chicken in the oven at 400° for 45 to 50 minutes or until cooked throughout.
7. Once the chicken is finished cooking, remove it from the pan and discard the pan drippings.
8. Return the pan to the burger over medium-high heat and add in the pancetta and cook until about ½ way done cooking and then add in the pearl onions and sauté for 3 to 4 minutes or until lightly browned and tender. Stir in the garlic, lemon wheels and thyme and sauté for another 2 minutes.
9. Finish the sauce with the remaining butter and salt and pepper and pour over the chicken.
Lemon Thyme Spatchcock Chicken
#entertainingwithbeth #CookingChannel #EasyRecipes
This lemon thyme spatchcock chicken is a fantastic way to serve a roast chicken and a side of potatoes when entertaining.
It looks beautiful when presented all together on a platter, and it's a lot easier to carve at the table than a whole chicken. It's a sheet pan dinner idea that creates a main, a side, and a beautiful sauce all on one pan!
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Sezane's Red and White Cardigan Sweater
Sezane's Irma Chain Necklace
Sezane's Heart Charm
Turkey Forks
Mexican-Style Platter
Great Sheet Pans
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LEMON THYME SPATCHCOCK CHICKEN
Serves 4-6
*Print Recipe Here*
INGREDIENTS:
One 4-lb (1.8 kg) whole chicken
4 tbsp (60 ml) salted American butter, melted
3 tbsp (45 ml) chopped fresh thyme, separated
2 lemons
2 tsp (10 ml) kosher salt
Freshly crack pepper, for top too
Olive oil spray
! For Potatoes:
1.5 lbs (680 g) Large Yukon Gold Potatoes (about 4), peeled and cut in half
2 shallots, quartered
2 tbsp (30 ml) olive oil
1 tsp (5 ml) Herbs de Provence
1 garlic clove, minced
Kosher salt and freshly cracked pepper to taste
METHOD:
Preheat the oven to 375F (180C)
To the melted butter, add 2 tbsp (30 ml) of fresh thyme, 2 tsp (10 ml) of salt, freshly cracked pepper and 1 tbsp (15 ml) of lemon zest. Set aside.
Flip the chicken over on its breast side to expose the backbone.
Using kitchen shears cut alongside the backbone, on each side, and then remove it. Then flatten the chicken on a heavy bottom sheet pan.
Loosen the skin covering the legs and the breast meat.
Spoon the melted butter under the skin of the legs and breasts (about 1 tbsp per chicken part, reserving 1 1/2 tbsp for each breast).
Slice the zested lemon into 4-5 slices and place them under the chicken and set aside.
In a large bowl add the olive oil, herbs de Provence, garlic and salt and pepper. Whisk to combine.
Add the potatoes and shallots to the bowl and toss to combine.
Add the potatoes, cut side down, to the sheet pan. Then nestle the shallots around.
Slice the second lemon into 4-5 slices and place them on the sheet pan as well.
Spray the chicken with olive oil spray or 1 tsp (5 ml) of olive oil. Top with salt, freshly cracked pepper, and the remaining tablespoon of thyme.
Roast for 1 hour and 20-30 minutes.
Place the chicken on a large, deep serving platter, nestle the potatoes around the chicken, and top with the shallots and caramelized lemons.
Whisk the pan sauce together on the pan, and pour it over the chicken and potatoes.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!