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Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method

 
One serving costs about $1.21

$1.21 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,gluten free,primal lunch,main course,main dish,dinner
spoonacular Score:34%

Spoonacular Score: 34%

 

Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method might be just the main course you are searching for. One serving contains 427 calories, 23g of protein, and 36g of fat. For $1.21 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of chicken, juice of lemon, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and primal diet. This recipe from Foodista has 3 fans. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Try Roast chicken with Garlic, Lemon and Thyme, Easy Garlic Lemon Thyme Chicken, and Easy Roasted Chicken With Lemon, Thyme And Garlic for similar recipes.

Ingredients

Servings:
1 knob
1 knob butter
butter
1
1  lemon (juice)
lemon (juice)
some
some olive oil
olive oil
6
6  roasted garlic
roasted garlic
some
some salt and pepper
salt and pepper
1 bunch
1 bunch thyme
thyme
1.06 lb
1.06 lb whole chicken
whole chicken
1 knob butter
1 knob
butter
1  lemon (juice)
1
lemon (juice)
some olive oil
some
olive oil
6  roasted garlic
6
roasted garlic
some salt and pepper
some
salt and pepper
1 bunch thyme
1 bunch
thyme
1.06 lb whole chicken
1.06 lb
whole chicken

Equipment

roasting pan
roasting pan
paper towels
paper towels
skewers
skewers
oven
oven
roasting pan
roasting pan
paper towels
paper towels
skewers
skewers
oven
oven


Instructions

  1. Heat your oven to 220 C (only for 10 minutes, before turning it down to 180 C)
  2. Take lemon zest,roasted garlic, butter and 1/2 the bunch of thyme and fill the underside of the chicken skin. This way all your flavours are seeping into your meat.
  3. Pat chicken dry with paper towel, rub the chicken all over with a 2tsp of salt, pepper and olive oil. Not only are you further flavouring the chicken, but the chicken skin will be crispier when roasted.
  4. Put chicken on to a roasting pan, pour lemon juice around it. Put lemon skins and remaining thyme underneath the chicken.
  5. Roast for 10 minutes on 220C, then lower the heat to 180 C and cook for a further 25- 35 mins depending on how large the chicken is.
  6. You can check if your chicken is ready by inserting a skewer/ fork into the thickest part ( thigh). If the juices run clear, your chicken is ready. If its still is pink, leave it in for a couple more minutes.
  7. Take chicken out, keep warm and rest the chicken while you make the sauce.
  8. Sauce on the side: Deglaze the roasting pan with a little white wine and chicken stock, bring to a simmer. Add a cornflour mixture (water and cornflour) till you are happy with the consistency of the sauce. Season to tasteYUM, its all the lemony, buttery, garlicky thyme goodness

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.21
Ingredient
1 knob butter
1 lemon (juice)
some olive oil
6 roasted garlic
1 bunch thyme
1 kilogram whole chicken
Price
$0.18
$0.20
$0.67
$0.40
$0.21
$3.19
$4.85

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
428 Calories
22g Protein
36g Total Fat
2g Carbs
5% Health Score
Limit These
Calories
428
21%

Fat
36g
56%

  Saturated Fat
9g
61%

Carbohydrates
2g
1%

  Sugar
0.24g
0%

Cholesterol
101mg
34%

Sodium
316mg
14%

Get Enough Of These
Protein
22g
45%

Vitamin B3
8mg
41%

Selenium
17µg
26%

Vitamin B6
0.48mg
24%

Phosphorus
186mg
19%

Vitamin E
2mg
17%

Vitamin B5
1mg
11%

Zinc
1mg
11%

Vitamin K
10µg
10%

Vitamin C
7mg
9%

Vitamin B2
0.16mg
9%

Iron
1mg
8%

Potassium
260mg
7%

Vitamin A
347IU
7%

Magnesium
27mg
7%

Vitamin B12
0.38µg
6%

Manganese
0.12mg
6%

Vitamin B1
0.08mg
6%

Copper
0.08mg
4%

Calcium
27mg
3%

Folate
9µg
2%

Vitamin D
0.32µg
2%

Fiber
0.26g
1%

covered percent of daily need

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