Tuesday, May 25, 2010

Roasted Chicken with Lemons and Thyme

I really like roasted chicken, particularly because there are always enough leftovers to make sandwiches the next day for lunch. I have an assortment of different recipes for this favourite meal, and this is one of them:

Roasted Chicken with Lemons and Thyme
(Makes about 8 servings)


1 (6-pound) roasting chicken
2 teaspoons Hungarian paprika (I use whatever paprika I have on hand)
2 tablespoons chopped fresh thyme, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 lemons, divided
Cooking spray
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 cup dry white wine (I used chicken broth instead)
1 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lemon slices (optional)
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; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.

Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.

Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

Nutritional Information:

Calories:174 (35% from fat)
Fat:6.7g (sat 1.8g,mono 2.7g,poly 1.5g)

Mmmm...mmmm... Enjoy!

Original recipe can be found at: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559214


  1. Mmmm. Love roast chicken. I roast something quite similar, but I always stuff it with garlic. Now I'm craving a chicken, especially since it's bloody snowing outside.

  2. Tatiana, I must have a gazillion recipes for roast chicken and I'm always on the lookout for more. I love cooking chicken this way; it's so delicious. I'll have to try it with garlic.