Best Lemon Thyme Chicken With SautÉed Vegetables Recipes

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

Ingredients

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

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 2h5m

Number Of Ingredients 8

Ingredients

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.