Tuesday, April 28, 2009

Lemon-Thyme Roasted Chicken

Not a great picture I know, but I for got to take one once it was done.  I was to excited to show off my carving skills!!  This was my first attempt at making a whole chicken, and wow was it good.  I had an over abundance of thyme growing in my Aerogarden, and lemon thyme chicken was the first thing I thought of.  This is a cooking light recipe, so enjoy!!!!

  • 1  (6-pound) roasting chicken
  • 2  teaspoons  Hungarian paprika
  • 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 
  • 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.

    THE VERDICT:  This chicken was perfect.  It was so moist and had a great light, citrusy, flavor.  I hate dry chicken, and this was the furthest from it.  The prep was quite easy, and I got to use up a lot of thyme.  I served this with a huge spinach salad, and the boys wanted stuffing with the gravy, so I just made them some cornbread stuffing.  


    Joelen said...

    I love the addition of paprika! looks great!

    Kittybits said...

    yay for whole chicken! it's such a great skill to have. looks good!