Lemon and Thyme Roasted Chicken

Lemon and Thyme Roasted Chicken


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Lemon and thyme go together like flowers and Spring. Share a whole lot of love without a whole lot of effort with this delicious and easy lemon and thyme-roasted chicken!

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 2 lbs. of chicken thighs
  • ½ cup of chicken broth
  • 6 cloves of garlic, minced
  • 1 lemon, half thinly sliced and the other half wedged into 4 pieces
  • 2 tablespoons of lemon juice
  • 3 tablespoons of butter, melted
  • 3 tablespoons of Spanish paprika
  • 4 sprigs of fresh thyme, removed from stems
  • salt and pepper, to taste

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Preheat the oven to 425 degrees Fahrenheit.
In a bowl, combine chicken broth, minced garlic, lemon juice, melted butter, Spanish paprika, salt and pepper. Pour into a large, sealable plastic bag with the chicken and let marinate for 15 minutes.
Distribute the chicken in a greased, large baking dish and pour the rest of the marinade mixture over it. Place thyme and lemon slices on top, then bake for about 40-50 minutes until chicken is cooked through.
Serve warm with small sides of rice and spring mix vegetables with a lemon wedge for each person.

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