Lemon Thyme Roasted Chicken With Lemon Butter Sauce

This Dish is great for a family night However, It offers much more than just conversation around the table. I have prepared this Main Dish for Date Nights and Special occasions and it was a big hit. Not only is this great for your family, but it is Romantically suitable for Your special someone on those great date nights.  It is full of flavor and easy to make.  A few steps are required but they are simple steps. You can substitute the Whole Chicken with Individual pieces like breasts and thighs. Cooking variations are required for the change-up but the results are fantastic. Make this Dish for your loved one and serve with some Roasted Vegetables on the side on your next date night and turn it from A normal Date Night to an extraordinary Date Night.


Zest of 1 Lemon

Juice of 1/2 Lemon ( more if you like the lemon flavor)

1 tsp. Salt

1/2 tsp. Pepper

2 tbsp. Thyme, Chopped

1 c. Chicken Stock/Broth

4 tbsp Butter, Room Temperature

Olive Oil

1 Whole Chicken or Chicken Pieces ( such as Legs, Thighs or breasts) ( rinsed with warm water and patted dry)


(1.) Pre-Heat the oven to 350* and allow to get very hot. If you are roasting a Whole Chicken pre-heat the oven to 425*.  About 20 minutes before you start to cook. Over medium heat on the stove top Heat up a heat/oven proof Skillet or Iron Skillet ( if you are using Pieces).

(2.) In a small bowl mix the Lemon Zest, Salt, Pepper and Thyme together until well mixed. Place the Chicken on a plate and lightly drizzle with Olive Oil and rub over the Chicken making sure to get into all the crevices. Sprinkle the Chicken with the Salt and Thyme mixture evenly all over the Chicken. Gently rub into the Chicken all over each side. If you are using the Chicken Pieces do the next step if not skip it.

(3.) In the Hot skillet drizzle 1 or 2 tbsp of Olive Oil into the pan and add the Chicken Skin Side down. Let cook for 3 to 4 minutes on each side to get a nice golden brown Crust. Flip over carefully and cook on the other side for the same amount of time. Remove the skillet from heat.  If you are using a Whole Chicken place the chicken in a roasting pan on the Roasting rack. To the chicken in the skillet add the Chicken Broth/Stock and Lemon Juice and gently stir to combine. Add the Chicken Stock/Broth and Lemon Juice to the bottom of the Roasting Pan of the Whole Chicken.

(4.) Bake the Chicken Pieces at 350* for about 30 to 35 minutes or until cooked through ( depending on the size of the pieces time may vary). If you are roasting the Chicken, Roast at 425* for 1 hour to 1 hour and 15 minutes or until cooked through ( depending on the size time may vary). When The Chicken is done and cooked through remove from the pan or skillet and place carefully on a platter or plate with high sides.

(5.) Heat the Pan juices over medium low heat scraping the bottom of the pan or skillet to release any stuck on bits at the bottom. Gently whisk in the Butter until completely melted. The sauce will thicken slightly, But if you want it thicker, Just keep simmering it over low heat until desired thickness is reached. Check for seasonings and add more salt and pepper if needed and whisk to combine. Carefully brush or spoon some of the Sauce over the Chicken and pour the remaining in a gravy boat or serving bowl and serve.  You can top the chicken with a little fresh Flavor with some Chopped parsley ( about 2 tbsp) if desired.


I do hope you enjoy this and serve it to your Family as your next meal or to your Special Someone on that Special Day.

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