Best 6 Roast Chicken With Bell Peppers Lemon And Thyme Recipes

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Are you looking for a flavorful and easy-to-cook dish that will tantalize your taste buds? Look no further than roast chicken with bell peppers, lemon, and thyme. This classic combination of ingredients creates a dish that is bursting with flavor and aroma. With just a few simple steps, you can create a mouthwatering meal that will impress your family and friends. In this article, we'll provide you with all the tips and tricks you need to make the perfect roast chicken with bell peppers, lemon, and thyme.

Here are our top 6 tried and tested recipes!

ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME



Roasted Chicken with Lemon, Garlic, and Thyme image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

1 (6-pound) roasting chicken
4 tablespoons unsalted butter, softened
3 tablespoons minced fresh thyme, plus 1 handful for stuffing
4 cloves garlic, chopped
2 teaspoons fresh lemon zest
Salt and freshly ground black pepper
1 lemon, quartered
1 onion, coarsely chopped
3 celery stalks
3 carrots, unpeeled cut into thirds
1 onion cut into quarters
1 cup low-sodium chicken broth
2 teaspoons all-purpose flour
Roasted Chicken Variations, recipes follow

Steps:

  • Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
  • In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
  • Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
  • Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
  • Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
  • Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
  • Roasted Chicken Variations:
  • Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
  • Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME



Roast Chicken with Bell Peppers, Lemon, and Thyme image

How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Bell Pepper     Thyme     Lemon     Chile Pepper     Wheat/Gluten-Free     One-Pot Meal

Yield 4 servings

Number Of Ingredients 8

4 large bell peppers (any color)
1 large shallot, thinly sliced
1 Fresno chile, thinly sliced crosswise
5 sprigs thyme, divided
Kosher salt, freshly ground pepper
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 (3 1/2-4-lb.) chicken, patted dry
1 lemon, halved

Steps:

  • Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
  • Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
  • Just before serving, squeeze remaining lemon half over chicken and bell peppers.

LEMON-PEPPER ROAST CHICKEN



Lemon-Pepper Roast Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 stick unsalted butter, at room temperature
Grated zest and juice of 1 lemon
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 4-to-5-pound chickens, rinsed and patted dry
1 cup dry white wine

Steps:

  • Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
  • Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
  • Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
  • Let the chickens rest 10 minutes before portioning (see below). Season with salt.
  • Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
  • Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
  • Separate the drumsticks from the thighs with the shears.
  • Cut off the wings as close to the body as possible.
  • Insert the shears into the tail end of the chicken and cut along the breastbone.
  • Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

LEMON-PEPPER ROAST CHICKEN



Lemon-Pepper Roast Chicken image

This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.

Provided by Bridget

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h50m

Yield 12

Number Of Ingredients 11

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
2 stalks celery, roughly chopped
6 large green onions, green parts only, chopped
2 cloves garlic, peeled
cooking string

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
  • Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
  • Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g

ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME



Roasted Chicken With Lemon, Garlic, and Thyme image

Make and share this Roasted Chicken With Lemon, Garlic, and Thyme recipe from Food.com.

Provided by Food.com

Categories     Whole Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 (6 lb) roasting chickens
4 tablespoons unsalted butter, softened
3 tablespoons minced fresh thyme, plus 1 handful for stuffing
4 garlic cloves, chopped
2 teaspoons fresh lemon zest
salt & freshly ground black pepper
1 lemon, quartered
1 onion, coarsely chopped
3 celery ribs
3 carrots, unpeeled cut into thirds
1 onion, cut into quarters
1 cup low sodium chicken broth
2 teaspoons all-purpose flour

Steps:

  • Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
  • In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
  • Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
  • Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
  • Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
  • Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
  • Roasted Chicken Variations:.
  • Honey-Glazed Chicken:.
  • Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
  • Soy-Ginger Chicken:.
  • Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

Nutrition Facts : Calories 747.9, Fat 54.6, SaturatedFat 18.3, Cholesterol 234.2, Sodium 251.5, Carbohydrate 10, Fiber 2.4, Sugar 3.7, Protein 52.3

LEMON AND THYME QUICK ROASTED CHICKEN BREASTS



Lemon and Thyme Quick Roasted Chicken Breasts image

Make and share this Lemon and Thyme Quick Roasted Chicken Breasts recipe from Food.com.

Provided by MigJ9063

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 garlic clove, crushed
4 large boneless skinless chicken breasts
4 slices lemons, thin
1 pinch salt
ground pepper
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

Steps:

  • Preheat oven to 400 degrees. Combine oil, garlic, salt and pepper in a shallow baking dish.
  • Add the chicken and turn in the oil until coated. Sprinkle half of the thyme. Arrange the lemon slices around the chicken.
  • Bake the chicken 8 minutes then turn. Place a lemon slice on each piece of chicken and sprinkle with remaining thyme. Bake until center is no longer pink 8-10 minutes.

Nutrition Facts : Calories 160.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 68.4, Sodium 115.7, Carbohydrate 0.3, Protein 27.3

Tips:

  • Choose the right chicken: A whole chicken weighing between 3 and 4 pounds is ideal for this recipe. Make sure the chicken is free-range and organic for the best flavor and quality.
  • Season the chicken well: Rub the chicken inside and out with a mixture of salt, pepper, paprika, garlic powder, and onion powder. This will help to create a flavorful and crispy skin.
  • Roast the chicken at a high temperature: Roasting the chicken at a high temperature will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Use a variety of vegetables: This recipe calls for bell peppers, lemon, and thyme, but you can use any vegetables that you like. Some other good options include carrots, potatoes, onions, and Brussels sprouts.
  • Make a flavorful sauce: The sauce for this recipe is made with the pan drippings from the chicken, white wine, lemon juice, and thyme. This sauce is delicious spooned over the chicken and vegetables.

Conclusion:

Roast chicken with bell peppers, lemon, and thyme is a delicious and easy-to-make meal that is perfect for any occasion. This recipe is sure to please everyone at your table. Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

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