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Lemon Thyme Chicken

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Ingredients

Adjust Servings:
1 8-piece Cut-up Chicken
2 Lemons
0.5 tsp Kosher Salt
0.25 tsp Black Pepper
1 tsp Thyme
4 TBS Oil

Lemon Thyme Chicken

Cuisine:

    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.

    • 1 Hour 20 Minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.  

    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.  

    #BetheMasterofMealtime   #CandidlyDelicious

    Tools for this recipe: Roasting Pan

     

    Steps

    1
    Done

    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
    Done

    Drizzle 2 TBS of Oil at the bottom of a 9x13 roasting pan.

    3
    Done

    Lay the lemon slices over the bottom of the pan in a flat layer

    4
    Done

    Top the lemon slices with the pieces of Chicken arranged, skin side up.

    5
    Done

    Sprinkle Kosher Salt, Black Pepper, and Thyme evenly over the chicken.

    6
    Done

    Drizzle the tops of the chicken evenly with remaining oil.

    7
    Done

    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
    Done

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

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