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:

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.

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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