19 Feb Recipe Thursday – Chicken with Thyme and Lemon
It’s Recipe Thursday and here’s a new easy chicken recipe to try…
Chicken with Thyme and Lemon
1 chicken, about 4lb cut up into 8 pieces
salt and freshly ground black pepper
1 tbsp butter, softened
1 tbsp olive oil
2 tsp chopped thyme
2 garlic cloves, minced
1/2 cup dry white wine
Preheat the oven to 400°F.
Spread the chicken in a single layer in a roasting pan.
Season with salt and pepper.
Grate the lemon zest into a bowl.
Add the butter, oil, thyme, and garlic, and combine.
Spread the lemon and thyme mixture evenly over the chicken.
Cut the reserved lemon into chunks and tuck around the chicken.
Pour the wine in the pan but not over the seasoned chicken.
Roast the chicken for 50–60 minutes.
Turn and baste the chicken occasionally, until the chicken is golden brown
and the juices run clear when the meat is pierced with a knife.
Add a little more wine if the juices cook away.
Makes/Yield: 4 servings
Prep Time: 15 min
Courtesy of msn.com food and drink and The Illustrated Kitchen Bible By Victoria Blashford-Snell