Roasted Chicken with Lemons and Thyme

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

Ingredients

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

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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