Buttery seasonings and fresh lemon slices hidden under the skin melt into the chicken lending a burst of flavor to every bite of our Lemon Thyme Roasted Chicken! Drizzle the buttery drippings over the chicken before serving for a light and flavorful mouthwatering sauce.
Lemon Thyme Roasted Chicken Recipe
When is a roast chicken recipe easy enough for a weeknight dinner and also oh-so-stunning for an evening of entertaining or Sunday supper? When the recipe is an oven roasted Lemon Thyme Chicken, of course! Our baked lemon thyme chicken will surely make an impressive statement on your dinner table!
Seasoned butter and fresh lemon slices under the skin infuse a citrus and herb flavor deep into the chicken. And the seasoned butter makes it’s own light buttery sauce as the chicken roasts to perfection.
A delicious lemon and thyme chicken dinner that also makes a gorgeous presentation on the platter. Get ready for all those compliments for the chef! I can hear them already!
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Ingredients you will need to make this recipe
Lemon Thyme Recipes
Do you love this citrus and herb flavor combination? Then you’ll certainly want to make our other lemon thyme recipes.
No-Bake Raspberry Lemon Thyme Tartlets are a no-fuss quick and easy dessert that will dress up your holiday and springtime table. The flavors of juicy sweet raspberries, mouth puckering lemons and fresh herbs all remind me that spring has sprung!
Lemon Dijon Cod Saute is a quick and easy recipe with a creamy sauce studded with olives and shallots and topped with sweet and tangy caramelized lemon slices!
Buttery seasonings and fresh lemon slices hidden under the skin
melt into the chicken lending a burst of flavor to every bite of our Lemon
Thyme Roasted Chicken! Drizzle the buttery drippings over the chicken
before serving for a light and flavorful mouthwatering sauce.
Preheat oven to 425F.
In small bowl combine butter, garlic powder, kosher salt, thyme and cracked black pepper; reserve 2 tsp. butter mixture.
Arrange chicken on baking sheet with shallow sides. Gently loosen skin on chicken pieces and spread remaining butter mixture evenly under the skin of each chicken piece, top each with 2 lemon slices and cover with skin.
Melt reserved 2 teaspoons butter mixture and brush over tops of chicken skins.
Roast 45 minutes or until meat thermometer registers 165F and juices run clear.
Drizzle drippings over chicken and serve.