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Chicken with Thyme and Lemon

Updated February 23, 2016
4.00

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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.

Nutritional Benefits: low fat.

4 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus standing

Cooking Time1 min

Cooking Time - Text60

Cooking Methodroasting

CostInexpensive

Moderate

Total Timeunder 2 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, tree nut free

Mealdinner

Moodstressed

Taste and Texturebuttery, savory, winey

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

Instructions

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

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

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.

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.

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