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Lemon Thyme Chicken

Mar 15, 2020 · Leave a Comment

Crisp, flavorful skin.  Juicy, tender meat. With a tart lemon flavor and the sweet herbal notes of thyme, this chicken is so easy to make and comes out absolutely delicious every time.  

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I was quickly throwing together a Shabbat dinner.  I had bought a cut-up chicken, but I had no specific plan with it.  After combing through my fridge and uncovering a couple fresh lemons that needed a good home, I came up with this roasted chicken.  I served it to my family and guests that night. My husband (who hates lemons, btw) said, “this is so good, and I actually enjoy the lemon this way.  If this isn’t a recipe, it should be!” 

Well, now it is.  I’ve since made it a few times over to ensure the cooking time and measurements were just right.  I made this with a cut-up chicken rather than a whole chicken. The cut-up chicken allows for more surface area of crispy skin.  The skin on this recipe is so well seasoned that I didn’t want to miss out on any of it! The lemons themselves have a second life as a lovely garnish after cooking.  And the dish creates a tangy sauce that I love to spoon around the chicken when plating. I hope you enjoy this chicken dish as much as we have! 

Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don't forget to click that Yum Button! See all our recipes on your Yummly app.  

#BetheMasterofMealtime   #CandidlyDelicious

Tools for this recipe: Roasting Pan

Jump to Recipe

Serves: 4 Prep Time: 5 Minutes Cook Time: 1 Hour, 15 Minutes

Ingredients:

  • 1 8-piece Cut-up Chicken
  • 2 Lemons
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • 4 Tablespoons Oil, divided
  • 1 teaspoons Thyme

Instructions: 

  1. Preheat the oven to 350.  Slice the two lemons, by removing the pointed ends and cutting the remaining part into 4 even round slices each, for a total of 8 round slices.
  2. Drizzle 2 Tablespoons of Oil at the bottom of a 9x13 roasting pan. 
  3. Lay the lemon slices over the bottom of the pan in a flat layer
  4. Top the lemon slices with the pieces of Chicken arranged, skin side up.
  5. Sprinkle Kosher Salt, Black Pepper, and Thyme evenly over the chicken.
  6. Drizzle the tops of the chicken evenly with remaining oil.
  7. Bake uncovered at 350 for between 1 hour and 1 hour, 15 minutes.  Chicken is done when it reaches an internal temperature of 165 degrees and the skin is crisp.
  8. Serve hot and fresh.  Or, this dish can be made in advance and frozen.  Reheat at 350 until warmed throughout.
Lemon-Thyme Chicken
Lemon-Thyme Chicken
Lemon-Thyme Chicken
Lemon-Thyme Chicken
Lemon-Thyme Chicken
Lemon-Thyme Chicken

Lemon Thyme Chicken

Course: Main Course
Cuisine: Dairy-free, Gluten-free, Kosher, Paleo
Keyword: Egg-free, Fleishig, Healthy, Husband-approved, Kid-friendly, Make-ahead, Meat, Nut-free, Pesach, Shabbat, Super Simple, Wheat-free
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 627kcal
Crisp, flavorful skin. Juicy, tender meat. With a tart lemon flavor and the sweet herbal notes of thyme, this chicken is so easy to make and comes out absolutely delicious every time.
Print Recipe

Equipment

  • Roasting Pan

Ingredients

  • 1 8- piece Cut-up Chicken
  • 2 Lemons
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • 4 Tablespoons Oil divided
  • 1 teaspoons Thyme

Instructions

  • Preheat the oven to 350. Slice the two lemons, by removing the pointed ends and cutting the remaining part into 4 even round slices each, for a total of 8 round slices.
  • Drizzle 2 Tablespoons of Oil at the bottom of a 9x13 roasting pan.
  • Lay the lemon slices over the bottom of the pan in a flat layer
  • Top the lemon slices with the pieces of Chicken arranged, skin side up.
  • Sprinkle Kosher Salt, Black Pepper, and Thyme evenly over the chicken.
  • Drizzle the tops of the chicken evenly with remaining oil.
  • Bake uncovered at 350 for between 1 hour and 1 hour, 15 minutes. Chicken is done when it reaches an internal temperature of 165 degrees and the skin is crisp.

Video

Notes

Serve hot and fresh. Or, this dish can be made in advance and frozen. Reheat at 350 until warmed throughout.

Nutrition

Sodium: 301.9mg | Sugar: 1.1g | Cholesterol: 172.5mg | Calories: 627kcal | Fat: 48.8g | Protein: 43.3g | Carbohydrates: 4.1g
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