Roasted Chicken with Lemons and Thyme

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

Ingredients

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

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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