Best 6 Brined Whole Chicken With Lemon And Thyme Recipes

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**Roasted Lemon and Thyme Brined Chicken: A Burst of Citrusy Herb Flavor**

Elevate your next roasted chicken with a simple yet flavorful brine infused with lemon, thyme, and a hint of garlic. This easy-to-follow recipe guarantees a moist and tender chicken with a crispy, golden-brown skin. The zesty lemon and aromatic thyme create a tantalizing aroma that will fill your kitchen and delight your taste buds. Serve it with a side of roasted vegetables or a refreshing salad for a complete meal that is both satisfying and impressive. In addition to the classic roasted chicken recipe, this article offers variations for a grilled or air-fried version, providing options for different cooking preferences and equipment. Each variation retains the zesty lemon and thyme flavors, ensuring a delicious and versatile dish that will become a staple in your recipe collection.

Let's cook with our recipes!

CHICKEN BRINE RECIPE



Chicken Brine Recipe image

This chicken brine recipe is made with lemons, honey, fresh herbs and spices, and produces a juicy tender chicken every time! A foolproof way for succulent and flavorful roasted, smoked or fried chicken.

Provided by Sara Welch

Categories     Main

Time 20m

Number Of Ingredients 11

8 cups water
1/2 cup kosher salt (do not use table salt)
1/4 cup honey
3 dried bay leaves
5 cloves of garlic (smashed and peeled)
1 tablespoon whole black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh parsley
2 lemons (sliced)
4 lb whole chicken

Steps:

  • Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
  • Cook for 3-4 minutes or until salt has dissolved.
  • Turn off the heat and cool completely.
  • Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
  • Cover the pot and refrigerate for 8-24 hours.
  • Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.

Nutrition Facts : Calories 185 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 775 mg, Sugar 6 g, ServingSize 1 serving

LEMON-HERB CHICKEN BRINE RECIPE



Lemon-Herb Chicken Brine Recipe image

Provided by Pam

Categories     Main

Time P1DT15m

Number Of Ingredients 10

6 cups warm water
1/3 cup + 1 tbsp kosher coarse salt (**Do NOT use table salt)
2½ tbsp honey
1 lemon, sliced
3-4 fresh parsley, sprigs
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
3 cloves of garlic
2 tsp black peppercorns

Steps:

  • Make the brine, by mixing warm water with the salt and honey in a large glass bowl or baking dish; stir until the salt and honey are dissolved. Cool completely then add the lemon slices, fresh parsley, fresh thyme, fresh rosemary, bay leaves, garlic cloves, and black peppercorns.
  • To use brine, place chicken in the brine, cover, and refrigerate for two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to 24 hours for whole chickens.
  • After brining, remove the chicken from the brine (discard brine), rinse the chicken under cold water then pat dry. For best results, place the chicken on a plate and place it in the refrigerator for an hour to dry the skin completely.
  • Take the chicken out of the refrigerator an hour before seasoning then roasting, baking, or pan searing. Enjoy.

LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

GRIDDLED CHICKEN WITH LEMON & THYME



Griddled chicken with lemon & thyme image

A brilliant way to transform chicken breast in less than 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

4 skinless chicken breasts
1 lemon , grated zest and juice
2 tbsp extra-virgin olive oil , plus extra for drizzling
2 garlic cloves , crushed
¼ tsp dried thyme
hummus , kalamata, olives and lemon wedges, to serve

Steps:

  • Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
  • Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.21 milligram of sodium

HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS



Honey-Lemon-Garlic Brined Chicken Breasts image

These incredibly moist, juicy chicken breasts are brined in a mixture of honey, lemon and garlic, with sea salt, thyme and black pepper. Then they're baked and basted with more honey, lemon juice and pan juices to really bring out the flavor. Absolutely delicious! Prep time includes brining time.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 13h54m

Yield 3-4 serving(s)

Number Of Ingredients 11

3 -4 chicken breasts, bone-in,with skin
8 cups water
1/2 cup sea salt
1/3 cup honey
2 teaspoons dried thyme
4 cloves garlic, peeled and halved
1 teaspoon coarse grind black pepper
1/2 lemon, sliced thinly
4 -5 tablespoons honey
1/2 lemon, juice of
black pepper

Steps:

  • In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
  • Add chicken breasts to brine and tie up bag tightly.
  • Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
  • When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
  • Bake chicken, covered, in a 375 degree F oven for one hour.
  • After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
  • Return to oven for 20 more minutes, or until breasts are nicely browned a little.

Nutrition Facts : Calories 464.8, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 18712.6, Carbohydrate 59, Fiber 1.6, Sugar 54.1, Protein 31.1

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY



Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

Steps:

  • Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
  • Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
  • Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
  • Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
  • To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose a high-quality chicken: A free-range or organic chicken will have a better flavor and texture than a conventionally raised chicken.
  • Make sure the chicken is completely thawed before brining: This will allow the brine to penetrate the chicken evenly.
  • Use a large enough container for the brine: The chicken should be completely submerged in the brine.
  • Keep the chicken in the brine for the recommended amount of time: Over-brining can make the chicken tough.
  • Rinse the chicken thoroughly after brining: This will remove any excess salt from the chicken.
  • Pat the chicken dry before cooking: This will help the skin to crisp up.
  • Season the chicken generously with salt and pepper: This will help to enhance the flavor of the chicken.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
  • Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.

Conclusion:

Brining a whole chicken with lemon and thyme is a great way to add flavor and moisture to the bird. This technique is perfect for roasted chicken, grilled chicken, or fried chicken. With just a few simple ingredients, you can create a delicious and memorable meal that your family and friends will love.

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