Lemon And Thyme Chicken Recipes

Steps:

• Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
• Combine flour and salt on a small dish. Coat chicken with flour on both sides.
• Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

Steps:

• In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Steps:

• For the chicken: Preheat a convection oven to 450 degrees F or a conventional oven to 475 degrees F.
• Preheat a large cast-iron pan over high heat.
• Meanwhile, sprinkle the chicken on a sheet pan with the salt and pepper, then toss with the cooking oil in a large bowl. Add to the hot cast-iron pan skin-side down and allow to sear until the chicken juices start to rise, 3 to 5 minutes. Add the thyme to the pan and start to baste the chicken with any rendered chicken fat. Let this sit on the stovetop until a deep golden brown has been reached, about 12 minutes, before transferring to the oven, still skin-side down. Roast for 25 minutes and remove to rest.
• For the garlic purée: Add the garlic to a small pot and cover with water. Allow to come to a boil, then drain. Put the garlic, cream and salt to taste in a medium pot and simmer on medium heat for 25 minutes. Purée with the Parmesan and pine nuts and reserve.
• For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice.
• Spread the garlic purée on the bottom of a large platter. Top with the chicken, crispy skin-side up, and top with the zucchini salad.

Steps:

• Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
• Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Steps:

• Put the chicken breasts in a shallow dish or plastic bag and cover with the marinade. Leave to marinate for at least 4 hours, occasionaly turning the chicken pieces.
• Heat a griddle pan and sear both sides of the breasts, leaving them for at least 4 minutes before turning.
• Reduce the heat and give them another 10 minutes or until cooked through.
• For the last minute or two of cooking, add the remaining marinade to the pan.
• To serve. Place on a serving dish, pour over the pan juices, squeeze over the lemon juice and garnish with thyme sprigs.

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.