Best 2 Lemon Thyme Roasted Chicken Potatoes Recipes

**Lemon Thyme Roasted Chicken and Potatoes: A Culinary Journey of Herbs and Citrus**

Embark on a delightful culinary adventure with our Lemon Thyme Roasted Chicken and Potatoes recipe, where the zesty tang of lemon and the aromatic freshness of thyme come together to create a symphony of flavors. This dish presents a tantalizing combination of tender, succulent chicken and crispy, golden potatoes, all roasted to perfection. The zesty lemon marinade infuses the chicken with a burst of citrusy brightness, while the earthy fragrance of thyme adds a touch of herbal complexity. Accompanying the succulent chicken are crispy roasted potatoes, seasoned with a blend of aromatic herbs and spices, creating a medley of flavors and textures that will tantalize your taste buds. Indulge in this flavorful and satisfying dish that is perfect for a special occasion or a cozy family dinner, and let the vibrant flavors of lemon and thyme transport you to a culinary paradise. Additionally, discover variations of this classic dish with our other recipes, including a tantalizing Lemon Thyme Roasted Chicken with Artichokes and a flavorful Lemon Thyme Chicken Piccata.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED LEMON, THYME, ROSEMARY CHICKEN WITH POTATOES

ROASTED LEMON, THYME, ROSEMARY CHICKEN WITH POTATOES image

Categories Chicken Pepper Potato Poultry Side Roast Kid-Friendly Quick & Easy Dinner Lemon Rosemary Winter Thyme

Yield 4 4

Number Of Ingredients 9

Ingredients

One 3 ½ pound boneless chicken
4 potatoes, peeled, cut in half moons slices
3 garlic cloves
2 bay leaves
1/3 cup lemon juice
2 rosemary springs
4-5 thyme springs
Salt and pepper
2 to 3 tablespoons olive oil

Steps:

Preheat oven to 350°. Season the chicken all over with salt and pepper. Place the chicken, skin side up, in a roasting pan and scatter the potatoes, garlic and bay leaves all around it. Drizzle with the lemon juice and the olive oil all over the chicken and potatoes. Season with rosemary, thyme, salt and pepper. Pour ½ cup water into the pan. Roast in the oven for 40 to 45 minutes or until the chicken is cooked through and it is nicely golden. Transfer the chicken to a work surface and split into 4 pieces. Discard the bay leave, rosemary and thyme springs. Serve with the potatoes, garlic and any pan juices.

LEMON, THYME ROASTED CHICKEN & POTATOES

LEMON, THYME ROASTED CHICKEN & POTATOES image

Categories Chicken Quick & Easy Dinner Healthy

Number Of Ingredients 18

Ingredients

Ingredients
1 (6-pound) roasting chicken
2 teaspoons Hungarian paprika
2 tablespoons chopped fresh thyme, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 lemons, divided
Cooking spray
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lemon slices (optional)
Thyme sprigs (optional)
Preparation
Preheat oven to 425°.

Steps:

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 the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity. Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving. Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat. Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired. Nutritional Information Calories: 174 (35% from fat) Fat: 6.7g (sat 1.8g,mono 2.7g,poly 1.5g) Protein: 23.5g Carbohydrate: 3.2g Fiber: 0.1g Cholesterol: 69mg Iron: 1.3mg Sodium: 417mg Calcium: 21mg Joy E. Zacharia, R.D., Cooking Light, DECEMBER 2006

Tips:

Use fresh thyme: Its aromatic flavor complements the lemon and chicken perfectly. If you don't have fresh thyme, you can use 1/2 teaspoon dried thyme.
Don't overcrowd the pan: If you overcrowd the pan, the chicken and potatoes won't cook evenly. Make sure there is enough space between the pieces of chicken and potatoes so that they can cook evenly.
Roast the chicken and potatoes until they are golden brown: This will ensure that they are cooked through and have a delicious flavor.
Serve the chicken and potatoes immediately: This is when they are at their best. You can serve them with a simple green salad or your favorite side dish.

Conclusion:

This lemon thyme roasted chicken and potatoes recipe is an easy and delicious way to prepare a weeknight dinner. The chicken is juicy and flavorful, and the potatoes are roasted to perfection. The combination of lemon and thyme gives this dish a bright and herbaceous flavor that is sure to please everyone at the table. So next time you're looking for a simple and delicious dinner recipe, give this one a try. You won't be disappointed!