Roasted Chicken with Lemons and Thyme

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

Ingredients

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

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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