Roasted Chicken with Lemons and Thyme

Roasted Chicken with Lemons and Thyme
Photo by Becky Luigart-Stayner

Ingredients

  • Thyme sprigs (optional)
  • 2 lemons, divided
  • 1 cup fat-free, less-sodium chicken broth
  • Lemon slices (optional)
  • 1 teaspoon salt, divided
  • 1 teaspoon olive oil
  • Cooking spray
  • + 8 more ingredients
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons sugar
    • 2 teaspoons Hungarian paprika
    • 2 tablespoons chopped fresh thyme, divided
    • 2 tablespoons all-purpose flour
    • 1 (6-pound) roasting chicken
    • ½ cup dry white wine (such as sauvignon blanc)
    • 1 teaspoon freshly ground black pepper, divided

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 the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper;...

View full recipe at My Recipes

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