Roasted Chicken with Lemons and Thyme

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


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