Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method

You can never have too many main course recipes, so give Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method a try. This recipe serves 4 and costs $1.21 per serving. One serving contains 429 calories, 23g of protein, and 36g of fat. It is brought to you by Foodista. Not a lot of people made this recipe, and 3 would say it hit the spot. Head to the store and pick up salt and pepper, juice of lemon, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and ketogenic diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Users who liked this recipe also liked Homemade Danish Pastry Dough (Quick Method), Zesty Pickled Zucchini (quick refrigerator method), and Roast chicken with Garlic, Lemon and Thyme.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Heat your oven to 220 C (only for 10 minutes, before turning it down to 180 C)
2. Take lemon zest,roasted garlic, butter and 1/2 the bunch of thyme and fill the underside of the chicken skin. This way all your flavours are seeping into your meat.
3. Pat chicken dry with paper towel, rub the chicken all over with a 2tsp of salt, pepper and olive oil. Not only are you further flavouring the chicken, but the chicken skin will be crispier when roasted.
4. Put chicken on to a roasting pan, pour lemon juice around it. Put lemon skins and remaining thyme underneath the chicken.
5. Roast for 10 minutes on 220C, then lower the heat to 180 C and cook for a further 25- 35 mins depending on how large the chicken is.
6. You can check if your chicken is ready by inserting a skewer/ fork into the thickest part ( thigh). If the juices run clear, your chicken is ready. If its still is pink, leave it in for a couple more minutes.
7. Take chicken out, keep warm and rest the chicken while you make the sauce.
8. Sauce on the side: Deglaze the roasting pan with a little white wine and chicken stock, bring to a simmer. Add a cornflour mixture (water and cornflour) till you are happy with the consistency of the sauce. Season to tasteYUM, its all the lemony, buttery, garlicky thyme goodness

 

Step by step:

1. Heat your oven to 220 C (only for 10 minutes, before turning it down to 180 C)Take lemon zest,roasted garlic, butter and 1/2 the bunch of thyme and fill the underside of the chicken skin. This way all your flavours are seeping into your meat.Pat chicken dry with paper towel, rub the chicken all over with a 2tsp of salt, pepper and olive oil. Not only are you further flavouring the chicken, but the chicken skin will be crispier when roasted.Put chicken on to a roasting pan, pour lemon juice around it. Put lemon skins and remaining thyme underneath the chicken.Roast for 10 minutes on 220C, then lower the heat to 180 C and cook for a further 25- 35 mins depending on how large the chicken is.You can check if your chicken is ready by inserting a skewer/ fork into the thickest part ( thigh). If the juices run clear, your chicken is ready. If its still is pink, leave it in for a couple more minutes.Take chicken out, keep warm and rest the chicken while you make the sauce.Sauce on the side: Deglaze the roasting pan with a little white wine and chicken stock, bring to a simmer.

2. Add a cornflour mixture (water and cornflour) till you are happy with the consistency of the sauce. Season to tasteYUM, its all the lemony, buttery, garlicky thyme goodness

Nutrition Information:

covered percent of daily need