Roasted Chicken with Lemons and Thyme

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

Ingredients

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