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

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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