Roasted Chicken with Lemons and Thyme

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

Ingredients

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

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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