How To make Lemon Chicken with Thyme
3 T Flour
1/2 t Salt
1/4 t Pepper
4 ea Skinless Chicken Breast halv
1 x (1 pound total weight)
2 T Olive Oil
1 ea Medium Onion
1 T Margarine
1 c Chicken Broth
3 T Lemon Juice
1/2 t Thyme
1 x Lemon Wedges (Optional)
2 T Chopped Parsley (Optional)
1. In a plastic or paper bag, combine the flour, salt and pepper and shake
to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour. 2. In a large skillet, warm 1 tablespoon of the oil over medium heat. Add
the chicken and brown on 1 side, about 5 minutes. Add the remaining 1 tablespoon of oil, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside. 3. Coarsely chop the onion. Add the margarine to the skillet. When the
margarine melts, add the onion and cook, stirring, until softened, 2 or 3 minutes.
4. Stir in the reserved seasoned flour and cook, stirring, until the flour
is completely incorporated, about 1 minute. 5. Add the broth, 2 tablespoons of lemon juice and the thyme and bring the
mixture to a boil, stirring constantly. 6. Return the chicken to the skillet, reduce the haet to medium-low and
cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes. 7. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon of
lemon juice into the sauce in the skillet and pour over the chicken. serve the chicken with lemon wedges and a sprinkling of parsley, if desired.
How To make Lemon Chicken with Thyme's Videos
Lemon Thyme Chicken | Roasted Chicken
My attempt at roast chicken ends with a couple of mistakes, but still turns out delicious!
Recipe:
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Music: Orbiting A Distant Planet by Quantum Jazz
Quick Inspiration: Steamed Lemon-Garlic Chicken with Thyme
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Sometimes, all you need is some quick inspiration for gorgeous steamed dishes. Steamed chicken breast, seasoned with lemon zest, garlic, and thyme, makes a wonderful protein component to a healthy meal.
Need some help with the skill and technique behind this dish? Refresh yourself with Rouxbe lessons on poultry fundamentals, steaming food and salad dressing & vinaigrette basics to make this dish as delicious as possible.
How to make Ina Garten's Creamy Chicken Thighs with Lemon and Thyme!
In my humble opinion, this Ina Garten Creamy Chicken Thighs with Lemon and Thyme recipe easily rivals/surpasses the Marry Me Chicken recipe. There is so much flavor in this dish it is hard to put it into words. Ina Garten suggests this dish be served with Basmati rice or couscous, but I like to eat it on top of crunchy buttered toast. Either way, this recipe is fail-proof with its heaps of leeks, onions and garlic and then the acidity of lemon juice and topped with fresh thyme- this dish is a total flavor bomb!
*To purchase the Ina Garten cookbook with the Creamy Chicken Thighs recipe in it:*
Ina Garten's To-Go Dinners Cookbook (affiliate link):
*Creamy Chicken Thighs with Lemon and Thyme Recipe (from the book):*
3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons (¼ stick) unsalted butter
1½ cups chopped yellow onion (1 large)
1½ cups chopped leeks, white and light green parts (2 leeks)
2 teaspoons minced garlic (2 cloves)
½ cup good chicken stock
½ cup dry white wine
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
½ small lemon, sliced in thin half-rounds
8 to 10 sprigs fresh thyme
I serve this on buttered rustic toast, but Cooked basmati rice or couscous is the original recommendation for serving
*MODIFICATIONS THAT I MADE TO THE RECIPE*
1/3 stick of butter
3/4 cup white wine
2 cups leeks
2 cups onion
1 whole lemon sliced
Drizzled chicken thigh pan juices on top before roasting dish
Served on crunchy buttered toast vs Couscous or basmati rice
*Directions:*
1. Preheat the oven to 400°F.
2. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and season generously with salt and pepper. Roast until cooked through and the skin is golden brown, 30 to 40 minutes. Set aside.
3. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet over medium heat. Add the onion and leeks and sauté until tender, 5 to 7 minutes. Add the garlic and cook for about 2 minutes. Add the chicken stock and wine and simmer for about 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and taste for seasoning.
4. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.
#chickenrecipe #cooking #food #recipe
Lemon Garlic Rosemary Roast Chicken
Lemon Garlic Rosemary Roast Chicken Looking for a delicious dinner, but not looking to spend more than an hour in the kitchen. Well I have the perfect recipe for you. My simple quick and easy lemon garlic rosemary roast chicken has immense flavor and only requires the usage of simple ingredients, such as fresh lemon juice, garlic, rosemary, and italian seasoning just to name a few. Oh, and did I forget to mention this lemon garlic roast chicken is juicy and tender.
Lemon Garlic Rosemary Roast Chicken Full Recipe:
Lemon Chicken Recipe | Lemon Chicken with Thyme
#LemonChickenRecipe #ChickenRecipe #LemonAndThyme #LemonChickenWithThyme #BalsamicVinegarRecipe #AlexandriaIsabelle #InspiredbyRecipe30 #Episode27
This Lemon Chicken dish is so tasty and juicy with a crispy skin. It is so easy to prepare, healthy and nutritious. So simple yet so delicious!????
Preheat Oven: 350 °F / 180 °C
Baking Time: 60-80 minutes
Lemon Chicken Recipe | Lemon Chicken with Thyme
Ingredients:
3-4 Chicken Leg Quarters
5 tablespoon Lemon Juice
7-9 Fresh Thyme Sprigs
3 medium onions, cut into 4 round thickness
1/4 cup olive oil (plus extra for greasing the baking dish)
1 1/2 tablespoon Balsamic Vinegar
3 garlic cloves, minced
Salt and pepper, to taste
1/4 - 1/2 cup of water
Directions:
1. Preheat oven to 350 °F / 180 °C.
2. Grease a large baking dish or roasting pan with olive oil.
3. Generously season chicken with salt and pepper on both sides.
4. In a medium mixing bowl, add in lemon juice, balsamic vinegar, olive oil and minced garlic. Mix well.
5. Cut onions into four (4) round thickness. Place onions flat on the roasting pan bottom. Add some fresh thyme over each slice of onion. Place chicken over onion and thyme, skin side up.
6. Pour dressing over chicken and add 1/4 cup water (add more if needed).
7. Place the roasting pan in a preheated oven at 350 °F / 180 °C for 60-80 minutes. Baste chicken every 30 minutes. Add a little more water if the bottom starts to dry out.
8. Serve immediately and enjoy the delicious Lemon Chicken dish!❤️
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lemon & thyme chicken
You will need:
- 2 Tbsp oil
- 3 Tbsp garlic
- 1/3 cup chicken stock
- 2 lemons
- 1/2 Tsp oregano
- 1/2 Tsp thyme leaves
- 3 chicken breasts
- fresh sprigs thyme
- Salt & pepper to taste
Made by Keandra