Lemon Thyme Chicken
- Number of Servings: 6
Ingredients
1 lg. onion2 tbsp. olive oil1 tbsp. dijon mustard1 tbsp. dried thyme1 tsp. freshly ground pepper1 tbsp. Worcestershire sauce2 lemons; 1 quartered, 1 cut in half 1/4 c. white wine1 (4-pound) chicken, cut up1 c. baby carrots3 small potatoes, quartered3 celery stalks, quartered10 garlic cloves, whole
Peel and cut onion into quarters and put into a freezer bag with the oil, mustard, dried thyme, pepper, worcestershire sauce, wine, and quartered lemon. Squeeze halfed lemon into bag and discard rinds. Mix ingredients together then add chicken pieces. Leave to marinate in the refridgerator overnight or up to 2 days.
Preheat oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Place cut up veggies into roasting pan and toss with salt and pepper to taste. Place chicken on top of veggies and pour marinade over chicken. Top with a little more salt and pepper to taste. Place roasting pan in the oven for 1 hour and 15 minutes. Basting when needed.
Number of Servings: 6
Recipe submitted by SparkPeople user LEDANSER.
Preheat oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Place cut up veggies into roasting pan and toss with salt and pepper to taste. Place chicken on top of veggies and pour marinade over chicken. Top with a little more salt and pepper to taste. Place roasting pan in the oven for 1 hour and 15 minutes. Basting when needed.
Number of Servings: 6
Recipe submitted by SparkPeople user LEDANSER.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 8.6 g
- Cholesterol: 42.2 mg
- Sodium: 176.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.2 g
- Protein: 15.6 g