Thyme Roasted Chicken With Potatoes Recipes

Steps:

• Preheat the oven to 450 degrees F.
• On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
• Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

Steps:

• Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
• Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
• In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
• Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
• Spoon sauce over chicken before serving.

Steps:

• Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
• In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
• While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
• Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
• Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
• Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
• Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• To make the seasoning: in a small bowl, combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt; set aside.
• Working from neck end of chickens, use your fingers to gently separate skin from flesh, including thigh and leg areas. Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.
• Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
• Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.
• Let chickens rest in a warm spot 10 minutes before serving.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

Steps:

• Heat oven to 400°F Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 minutes
• Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.
• Toss the pepper, zucchini and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve.

Steps:

• Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
• In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
• Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 50 to 60 minutes.
• Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Peel and quarter sweet potatoes, and slice to 1/4-inch thickness. Halve or quarter Yukon Gold potatoes depending on size. Place in a bowl, cover with water, and set aside.
• Combine parsley, garlic, onion, rosemary, sage, thyme, paprika, and pepper in a coffee grinder or mortar and pestle until finely ground. Divide into thirds.
• Brush 1 tablespoon olive oil over chicken and rub in 1/3 of the spice blend.
• Heat remaining oil in a cast iron skillet over medium-high heat. Place chicken, skin-side down, into the skillet and quickly brown, 3 to 4 minutes per side. Remove from skillet and remove skillet from heat. Drain and layer potatoes in the bottom of the skillet, add wine and chicken broth, and sprinkle in 1/3 of the spice blend. Layer chicken on top and sprinkle with remaining 1/3 spice blend. Cover with a lid or foil.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). The starch from the potatoes will thicken the broth and wine into a gravy. Serve immediately.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.
• Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.
• Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.

Steps:

• For chicken:
• Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.
• Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375°F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180°F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.
• For Gravy:
• Pour off all but 3 tablespoons drippings from roasting pan. Finely chop chicken liver. Add liver and onion to drippings in roasting pan and sauté over medium heat until onion begins to turn golden, about 3 minutes. Sprinkle with flour and stir 2 minutes. Gradually stir in wine and remaining 1 cup Chicken Giblet Stock. Simmer until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Garnish chicken with reserved bacon slices. Pass gravy and jelly separately.

Steps:

• Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you've used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
• Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don't have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it's cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.