Roasted Chicken with Lemons and Thyme

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

Ingredients

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

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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