Roasted Chicken with Lemons and Thyme

-
Tender, Juicy Chicken

with an interesting twist!

I found this recipe in a Cooking Light Magazine some time ago and last week when I went for groceries I noticed the roasting chickens were on sale so I picked up a few and gave this a whirl.
The lemon keeps it from drying out and gives it a good flavor along with the thyme. Thyme is always a good thing!



1 (6 lb) roasting chicken
2 teaspoons paprika
2 Tablespoons chopped fresh thyme, divided
1 teaspoon salt, divided
1 teaspoon fresh ground black pepper, divided
Cooking Spray
1 teaspoon olive oil
Lemon slices
Thyme sprigs

Preheat oven to 425°.
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine paprika, 1 tablespoon thyme, ½ teaspoon salt, ¼ teaspoon pepper; rub under skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity along with the remaining thyme.




Place chicken on a rack of a broiler or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with foil. Bake at 425° for 30 minutes. Uncover and bake for 50 minutes or until an instant read thermometer inserted into the thigh registers 165°. Tranfer chicken to a cutting board; cover with foil; and let stand 15 minutes before carving.

It was so juicy and delicious!

If you want you can make a gravy with the drippings but I preferred it without even though I did make it we ended up not using it. The chicken was too yummy to spoil it with gravy. So in the ingredient picture I have those things for the gravy, just ignore them. ☺

Linking to:
Be Blessed!

Comments

  1. My Secret Life in LillyMarch 27, 2011 at 7:59 PM

    my mouth just watered! I think I'm going to have to try this!
    Christie

    ReplyDelete
  2. Jane@Cottage at the CrossroadsMarch 27, 2011 at 9:46 PM

    I love roasted chicken so much but my husband is allergic to chicken and all fowl. Weird, I know. But this looks like a great recipe.

    ReplyDelete
  3. The Charm of HomeMarch 28, 2011 at 12:14 AM

    How delicious that looks. I would love to roast a chicken this week. Thanks for stopping by.
    Sherry

    ReplyDelete
  4. emilysnanMarch 28, 2011 at 11:15 AM

    hiya Mmmmmmmm fabby receipe tfs
    xmaggiex

    ReplyDelete
  5. PamMarch 28, 2011 at 11:44 AM

    I love roasted chicken... yours looks fantastic.

    ReplyDelete
  6. Tammy@Beatrice BanksMarch 28, 2011 at 7:51 PM

    Yum! Sounds good and looks delicious!

    ReplyDelete
  7. ValMarch 29, 2011 at 11:06 AM

    Lemons and chickens are so meant to be together!! Thanks for the yummy recipe!

    ReplyDelete
  8. Terri @ Creative EyediasMarch 29, 2011 at 10:05 PM

    Ohhhhh YUM!

    Thanks for stopping by my blog!

    Terri @ Creative Eyedias

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Black Raspberry Vanilla Milkshake

-
Image
PERFECT FOR A  WARM SUMMER DAY! I know another Black Raspberry recipe. I promise to start eating and thinking of other food/things soon but indulge me just a bit longer. I had some black raspberry juice in the fridge and in all my warm, humid berry pickings I would think of cool refreshing things to make with them and decided I need one of these. I was not disappointed! It's delicious!! 3-4 scoops Vanilla Ice Cream 2 teaspoons Vanilla extract 2-3 lg. serving tablespoons Seedless Raspberry Juice Milk, just enough to make it blendable Mash the berries and press through a sieve. Discard seeds. Place all ingredients into a blender and blend until smooth.                                                                     aaahhh, so yummy!! Be Blessed! Linking to: Sweets For A Saturday Keep It Simple Sunday Creative Blogger's Hop Two Maids A Baking Handmade Tuesdays A Little Birdie Told Me Domestically Divine Tell Me Tuesday Sizzle Into Summer Cast Party W
Read more