Best 9 Brined Whole Chicken With Lemon And Thyme Recipes

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Preparing a brined whole chicken with lemon and thyme is an exquisite culinary experience that yields succulent and flavorful meat. The brining process, which involves immersing the chicken in a seasoned water solution, imparts moisture and enhances the flavors of the chicken. This technique, combined with the zesty lemon and aromatic thyme, creates a delightful dish that is perfect for any occasion. Whether you are hosting a special dinner party or simply looking for a delicious and healthy meal, this recipe will guide you through the steps of creating a brined whole chicken with lemon and thyme that will tantalize your taste buds and leave you craving for more.

Here are our top 9 tried and tested recipes!

HONEY BRINED CHICKEN WITH LEMON AND SAGE



Honey Brined Chicken with Lemon and Sage image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h12m

Yield 4 servings

Number Of Ingredients 9

1 (3 to 4 pound) whole chicken
4 ounces honey
4 ounces salt
1 quart water
2 bay leaves
2 cloves garlic sliced
6 sage leaves
6 thin slices lemon seeds removed
2 ounces olive oil

Steps:

  • Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
  • Preheat oven to 375 degrees F.
  • Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

BRINED WHOLE CHICKEN WITH LEMON AND THYME



Brined Whole Chicken With Lemon and Thyme image

Make and share this Brined Whole Chicken With Lemon and Thyme recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup granulated sugar
1 cup kosher salt
1 tablespoon dried thyme
2 lemons
1 whole chicken (3 1/2 to 4 lb.)
extra virgin olive oil
1 teaspoon fresh ground black pepper
4 garlic cloves, crushed
6 -8 whole sprigs fresh thyme

Steps:

  • Make the brine--in a big pot, combine the sugar, salt, and dried thyme; squeeze the lemon juice into the pot and add the juiced lemon halves.
  • Add 1 gallon of cold water and stir the mixture to dissolve the sugar and salt.
  • Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken; submerge teh chicken in the brine, breast side down, and cover and refrigerate for 3-4 hours.
  • Remove the chicken from the pot and discard the brine; pat the chicken dry with paper towels.
  • Lightly brush the outside of the chicken with oil.
  • Season with pepper inside and out.
  • Place the garlic and fresh thyme in the cavity of the chicken; tie the legs together.
  • Grill, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, 1 1/2 to 1 1/2 hours.
  • Transfer the chicken to a cutting board and let rest for about 10 minutes before carving; serve warm.

LEMON THYME CHICKEN



Lemon Thyme Chicken image

Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh thyme

Steps:

  • In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

LEMON TARRAGON BRINED WHOLE CHICKEN



Lemon Tarragon Brined Whole Chicken image

Make and share this Lemon Tarragon Brined Whole Chicken recipe from Food.com.

Provided by dicentra

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

7 cups water, divided
2 tablespoons grated lemon rind
8 tarragon, sprigs
1 cup kosher salt1/2 cup sugar
2 cups ice cubes
1 (4 1/2 lb) roasting chickens
1 tablespoon chopped fresh tarragon, divided
2 teaspoons fresh ground black pepper, divided
cooking spray
1/4 cup fresh lemon juice, divided

Steps:

  • Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature.
  • Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal.
  • Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.
  • Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.
  • Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray.
  • Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. Place chicken on grill rack coated with cooking spray over unheated side.
  • Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes.
  • Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°.
  • Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin.

Nutrition Facts : Calories 1307.9, Fat 81.1, SaturatedFat 23.2, Cholesterol 372.9, Sodium 365.1, Carbohydrate 52.9, Fiber 0.7, Sugar 50.4, Protein 88

LEMON & THYME ROASTED CHICKEN



Lemon & Thyme Roasted Chicken image

I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. -Pam Nelson, Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 roasting chicken (5 to 6 pounds)
1 medium lemon, halved
1/4 large sweet onion
1/4 cup fresh thyme sprigs
6 garlic cloves, peeled
Lemon wedges

Steps:

  • Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

Nutrition Facts :

SLOW COOKER LEMON AND THYME CHICKEN



Slow Cooker Lemon and Thyme Chicken image

I couldn't find a slow cooker recipe for chicken that was quite right at the time, so I made one up, and it has been a hit! Browning the chicken first avoids the strange pale chicken common to slow cooked chickens.

Provided by Louiselombard

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 6h25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
1 (3 pound) whole chicken
salt and pepper to taste
2 lemons
1 onion, coarsely chopped
1 teaspoon dried thyme
½ cup dry white wine
1 teaspoon crushed garlic

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then fry in the hot oil until browned on all sides.
  • Meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white wine and garlic. Cut the remaining lemon into quarters and stuff into the cavity of the chicken. Place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. Cover and cook on Low for 6 hours, or for 3 hours on High. Chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 160 degrees F (70 degrees C).

Nutrition Facts : Calories 294.6 calories, Carbohydrate 6.4 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.6 g, Sodium 60 mg, Sugar 1 g

LEMON THYME CHICKEN TENDERS



Lemon Thyme Chicken Tenders image

Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper.

Provided by BEE_QUEEN

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 clove garlic, minced
6 sprigs fresh thyme, leaves stripped and chopped
1 tablespoon lemon zest
¼ cup lemon juice
salt and pepper to taste
1 pound chicken breast tenders
olive oil-flavored cooking spray

Steps:

  • Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
  • Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 56.8 mg, Sugar 0.4 g

BROILED CHICKEN WITH LEMON AND THYME



Broiled Chicken With Lemon and Thyme image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 2- to 3-pound chicken, cut up
2 small lemons
1 clove garlic, minced
1/4 cup extra-virgin olive oil
About 10 sprigs fresh thyme
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the chicken pieces dry with paper towels. Combine the juice of the lemons, the garlic and olive oil and pour it over the chicken pieces. Turn so that they are coated with the mixture, sprinkle with thyme and marinate for one to two hours.
  • Preheat coals or broiler.
  • Sprinkle the chicken with salt and pepper and broil for about 30 minutes, or until cooked, turning once. Baste with any remaining marinade juices.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 763 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON HERB-BRINED CHICKEN



Lemon Herb-Brined Chicken image

If you've never tried making brined chicken before, let us take you through it with this terrific lemon chicken recipe. (You can thank us after dinner!)

Provided by My Food and Family

Categories     Recipes

Time 13h5m

Yield 6 servings

Number Of Ingredients 9

1 chicken (3-1/2 lb.), cut up
3 cups water, divided
peel from 1 lemon
2 Tbsp. plus 2 tsp. kosher salt
4 cloves garlic, crushed
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bottle (8 oz.) KRAFT Zesty Italian Dressing
1 cup ice cubes

Steps:

  • Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in large bowl.
  • Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into separate large bowl. Add remaining water, dressing and ice; stir until ice is melted.
  • Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 min. Meanwhile, heat greased grill to medium-high heat.
  • Grill chicken 2 min. on each side. Reduce grill to medium heat. Grill chicken 8 to 18 min. or until done (165°F), turning occasionally and removing chicken pieces from grill when done. (Smaller pieces will cook more quickly. See tip for suggested grill times.)

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 520 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 28 g

Tips:

  • Use a whole chicken for the best flavor. You can use a store-bought chicken, but if you can find a free-range or organic chicken, it will taste even better.
  • Brine the chicken for at least 12 hours. This will help to keep the chicken moist and flavorful. You can brine the chicken in a simple saltwater solution, or you can add herbs, spices, and citrus fruits to the brine for extra flavor.
  • Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and continue roasting for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  • Let the chicken rest before carving. This will help to keep the juices in the chicken. Let the chicken rest for 10-15 minutes before carving.

Conclusion:

Brined whole chicken with lemon and thyme is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is flavorful and moist, and the crispy skin is a delight. This dish is sure to please everyone at your table.

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