← 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

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
baked-explorations Baked Explorations
by Matt Lewis
martin-yans-china Martin Yan's China
by Martin Yan
spice Spice
by Ana Sortun
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
new-american-table New American Table
by Marcus Samuelsson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
food-to-live-by Food to Live By
by Myra Goodman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
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?