Best 7 Roast Chicken Legs With Lemon And Thyme Recipes

ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME

Steps:

• Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
• In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
• Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
• Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
• Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
• Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
• Roasted Chicken Variations:
• Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
• Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

ROAST CHICKEN LEGS WITH LEMON AND THYME

Steps:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
• Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.

LEMON & THYME ROASTED CHICKEN

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

LEMON AND GARLIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
• Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
• Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

ROAST CHICKEN WITH LEMON AND THYME

Steps:

• Preheat oven to 450°F. Mix first 4 ingredients in bowl. Rinse chicken; pat dry. Place chicken in roasting pan. Rub all but 1 tablespoon garlic-thyme oil over. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string.
• Roast chicken 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Tent chicken with aluminum foil to keep warm.
• Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan; place over high heat. Bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Add enough chicken broth to cup to measure 1 1/2 cups. Return broth mixture to same roasting pan. Mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Season pan-juice mixture to taste with salt and pepper. Pour into sauceboat. Serve chicken, passing pan-juice mixture separately.

ROAST CHICKEN LEGS WITH LEMON & THYME

Steps:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
• Bake chicken 10 minutes, then add lemon slices to pan (or slip under skin for added flavour). Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY

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.