Chicken Thighs Baked With Lemon Sage Rosemary And Thyme Recipes

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BAKED LEMON-ROSEMARY CHICKEN



Baked Lemon-Rosemary Chicken image

A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.

Provided by Chef Eden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 9

⅓ cup salted butter
⅓ cup chopped fresh rosemary
2 cloves garlic
2 tablespoons lemon juice
2 teaspoons lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breasts (such as Perdue®)
1 lemon, zested

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
  • Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
  • Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 5 g, Cholesterol 105.3 mg, Fat 21.7 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 11 g, Sodium 167 mg, Sugar 0.3 g

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY



Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

Steps:

  • Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
  • Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
  • Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
  • Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
  • To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

ROSEMARY AND THYME CHICKEN RECIPE



Rosemary And Thyme Chicken Recipe image

Juicy Chicken marinated with herbs is a perfect meal for weekends as it is light on the stomach and does not involve too much effort to cook. You will love each and every bite of herb flavoured chicken. It is delicious and healthy at the same time. Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner. If you like this recipe, you can also try other Chicken recipes such as Cheesy Chicken Ala Kiev Paprika Chicken Skewers Spicy Pepper Chicken

Provided by Garima Gautam

Time 1h20m

Yield Makes: 2 Servings

Number Of Ingredients 10

2 Chicken breasts
2 tablespoon Rosemary
2 tablespoon Fresh Thyme leaves , or dried
4 cloves Garlic , minced
2 tablespoon Lemon juice
1 tablespoon Honey
4 tablespoon Extra Virgin Olive Oil
2 tablespoon Lemon zest
1/2 tablespoon Black pepper powder
5 Lemon wedges

Steps:

  • To begin making the Rosemary And Thyme Chicken recipe, take a big bowl and mix everything together except lemon slices and chicken breast. Now add the chicken breast and rub the marinate on chicken so that is it completely covered.
  • Cover the bowl with a plastic wrap and marinate this in the fridge for at least one hour.
  • After one hour take the chicken out of the fridge and keep it aside.
  • Heat up a skillet and put the chicken breast on it. Arrange the lemon slices beside chicken and pour the left over marinate all over chicken and let it cook on slow heat in the marinade itself.
  • Keep flipping the chicken and cook for 15-20 minutes until the chicken gets cooked. Overcooking might make the chicken chewy and tough. Serve it hot.
  • Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner.

FRESH ROSEMARY CHICKEN THIGHS



Fresh Rosemary Chicken Thighs image

Quick, tasty rosemary chicken thighs.

Provided by Arlene Tallman

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 chicken thighs
olive oil cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
  • Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY & THYME



Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme image

This is a simple and delicious recipe with a crisp skin and a moist, flavourful interior. In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. The recipe is from Fine Cooking (August 1, 2001). The chicken should marinate for at least 2 hours. If you like, you can garnish each plate of chicken with a spoonful of romesco sauce.

Provided by blucoat

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 large cloves garlic
coarse salt or sea salt
3 -4 tablespoons extra virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2 large lemons, each cut into six 1/4-inch rounds
1 bunch fresh rosemary, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

Steps:

  • Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
  • Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minute to 1 hour.
  • Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

Nutrition Facts : Calories 465, Fat 35.5, SaturatedFat 9.2, Cholesterol 157.9, Sodium 144.3, Carbohydrate 4.2, Fiber 1.7, Protein 33

LEMON ROAST CHICKEN WITH SAGE AND THYME



Lemon Roast Chicken with Sage and Thyme image

Provided by Author: Stina Abion

Time 2h30m

Yield Servings: 4-6

Number Of Ingredients 13

4-5 lb whole natural chicken
3 rainbow carrots, cut into 2" pieces
2 celery stalks, cut into 2" pieces
3 golden potatoes, quartered
2 lemons, sliced
1/2 of a small onion, halved
fresh stage and thyme
6 garlic cloves, minced
3 garlic cloves, whole
4 Tbs unsalted butter
salt and pepper
olive oil
Twine to tie drumsticks

Steps:

  • Preheat oven to 425º. Set carrots, celery, and potatoes into baking dish. Add 5-7 thyme sprigs and 1 Tbsp each of chopped sage and thyme. Drizzle with olive oil and sprinkle with salt. Mix to evenly coat. Add 4 lemon slices. Move veggies to the edges of the dish to create an open space in the center for the chicken. Prepare the butter rub by combining room temperature butter with 1 tsp salt, 1/2 tsp black pepper, chopped garlic, and 1 Tbsp each of sage and thyme. Massage butter rub under skin of chicken breasts, then evenly coat the whole chicken. Use remaining butter to coat chicken cavity. Stuff chicken cavity with onions, whole garlic, and lemons. Tie legs with twine to retain shape. Place chicken in oven and roast for 30 minutes at 425º. Reduce heat to 350º and bake for 1 hour 30 minutes. After an hour, check temperature and monitor until thermometer reads 190º at thigh. Once it reads 190º, it is done. Remove chicken from oven and let rest before cutting.

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