Chicken with Thyme and Lemon
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.
Preparation Time15 min
Preparation Time - Text15 mins, plus standing
Cooking Time1 min
Cooking Time - Text60
Total Timeunder 2 hours
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, tree nut free
Taste and Texturebuttery, savory, winey
- 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
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.
2008 Dorling Kindersley