CHICKEN WITH THYME RECIPES RECIPES

ROAST CHICKEN WITH THYME AND ONIONS RECIPE | ALLRECIPES

Roast Chicken with Thyme and Onions Recipe | Allrecipes image

People are always raving about chicken and rosemary, when I think chicken and fresh thyme is superior. This is so easy it's criminal, and the results are fabulous. I sometimes add four or five bulbs of green garlic if I find it at the farmers' market.

Provided by SABRINATEE

Categories Meat and Poultry Chicken Whole Chicken Recipes

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

2 lemons
2 (2.5 pound) whole chickens
2 large onions, peeled and quartered
6 shallots, coarsely chopped
8 cloves garlic, unpeeled
3 tablespoons olive oil
salt and pepper to taste
½ cup butter, softened
8 sprigs fresh thyme

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.
Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F (200 degrees C), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

Nutrition Facts : Calories 640.6 calories, CarbohydrateContent 11 g, CholesterolContent 192.4 mg, FatContent 47.1 g, FiberContent 1.8 g, ProteinContent 43.3 g, SaturatedFatContent 16.1 g, SodiumContent 344.4 mg, SugarContent 2.3 g

EASY PAN ROASTED CHICKEN BREASTS WITH THYME

Easy Pan Roasted Chicken Breasts with Thyme image

Perfectly pan roasted chicken breasts with butter and thyme. The chicken is golden brown, juicy in the middle and taste incredible! If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

2 boneless skin-on chicken breasts (6 to 8 ounces each)
Salt and fresh ground black pepper
1 tablespoon neutral oil, like grape seed or canola
2 tablespoons butter
Handful fresh thyme sprigs
Half of a lemon, for serving

Steps:

Heat the oven to 400 degrees F.
Pat the chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat.
Carefully place chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. Carefully flip the chicken then add the butter and thyme. When the butter has melted, spoon it over the chicken several times.
Transfer skillet to the oven. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees F, 10 to 15 minutes. Spoon the thyme butter over the chicken a couple times while it bakes. (If you are cooking bone-in chicken breasts, expect that they will take a bit longer, I’d expect somewhere between 25 and 35 minutes.)
Remove skillet from oven and transfer chicken to a cutting board. Let it rest about 5 minutes before serving. Serve with butter from the pan spooned on top as well as a squeeze of lemon.

Nutrition Facts : Calories 397, ProteinContent 43 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 24 g, SaturatedFatContent 8 g, CholesterolContent 137 mg

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