Encore Book Club

Lemon Thyme Buttery Roasted Chicken

Lemon Thyme Roasted Chicken
Lemon Thyme Buttery Roasted Chicken
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Votes: 1
Rating: 5
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Beautiful lemony, buttery flavors complimented by the warm, peppery and minty flavors of the thyme and a hint of sweetness from the paprika.
Servings Prep Time
4 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
60 minutes
Lemon Thyme Roasted Chicken
Lemon Thyme Buttery Roasted Chicken
BigOven - Save recipe or add to grocery list
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Beautiful lemony, buttery flavors complimented by the warm, peppery and minty flavors of the thyme and a hint of sweetness from the paprika.
Servings Prep Time
4 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 375°F
  2. In a mixing bowl, combine breadcrumbs, thyme, lemon zest, paprika, 1 cup butter, and salt. Transfer butter mixture to a disposable pastry bag without a tip or a resealable plastic bag. Cut off the tip of pastry bag (or snip off one corner if using a plastic bag). 

  3. Gently loosen the skin on the chicken. Squeeze butter mixture between the skin and the meat.
  4. Rub entire outside of the chicken with the remaining butter.
  5. Season with salt and pepper. Place on a roasting rack set over 1 cup water. The water will prevent the juices from scorching and burning.
  6. Roast until skin is dark golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 45–55 minutes. Transfer to a cutting board; let rest at least 10 minutes before carving.
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