← Back to Search Results
roasting
Chicken with Thyme and Lemon

Photo by:
Comments: 0
 

Recipe

The combination of lemon, thyme, and a light, buttery glaze makes this chicken a special dinner dish. Good with a mixed salad and oven-baked potato wedges.

Yield: 4 servings
Prep time: 15 Mins, Plus Standing
Cooking time: 1 Hr

Ingredients

  • 1 chicken, about 4 lb (1.8kg), jointed into 8 pieces
  • Salt and freshly ground black pepper
  • 1 lemon
  • 1 tbsp butter, softened
  • 1 tbsp olive oil
  • 2 tsp chopped thyme
  • 2 garlic cloves, minced
  • ½ cup dry white wine

Directions

1. Preheat the oven to 400°F (200°C). Spread the chicken in a single layer in a roasting pan. Season with salt and pepper.

2. Grate the lemon zest into a bowl. Add the butter, oil, thyme, and garlic, and combine.

3. Dot the lemon and thyme mixture evenly over the chicken. Cut the reserved lemon into chunks and tuck around the chicken. Pour the wine over the chicken.

4. Roast the chicken for 50–60 minutes. Turn and baste the chicken occasionally, until the chicken is golden brown and the juices run clear when the meat is pierced with a knife. Add a little more wine if the juices cook away. Serve hot.

Notes

Nutritional Benefits: low fat.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

681kcal (34%)
55mg (5%)
26mg (44%)
139mcg RAE (5%)
591mg
62mg
52g
0g
1g
4g
215mg (72%)
487mg (20%)
14g (71%)
48g (74%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
new-american-table New American Table
by Marcus Samuelsson
living-raw-food Living Raw Food
by Sarma Melngailis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-masala American Masala
by Suvir Saran
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?