Recipe Page: Thyme

Lemon Thyme Roast Chicken

Duration: 1 hour 30 minutes

Juicy and delicious chicken paired with lemon and thyme.

Utensils

  • Roasting pan or baking dish

Ingredients

  • 1 whole chicken (about 4-5 lbs)
  • 2 tablespoons fresh thyme leaves
  • Zest of 1 lemon
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and black pepper to taste
  • Lemon slices for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, mix together fresh thyme leaves, lemon zest, minced garlic, olive oil, salt, and black pepper to create the marinade.
  3. Pat the chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin.
  4. Place the chicken in a roasting pan or baking dish. Arrange lemon slices around the chicken.
  5. Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.
  6. Let the chicken rest for 10-15 minutes before carving.
  7. Serve the lemon thyme roast chicken hot, garnished with additional fresh thyme sprigs and lemon slices if desired.

Thyme and Mushroom Risotto

Duration: 40 minutes

An umami-rich and creamy risotto.

Utensils

  • Saucepan

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms (such as cremini or button), sliced
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons butter or olive oil
  • Salt and black pepper to taste

Instructions

  1. In a saucepan, heat vegetable broth over low heat and keep it warm.
  2. In a separate large pot or Dutch oven, melt butter (or heat olive oil) over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  3. Add Arborio rice to the pot and cook for 1-2 minutes until the grains are coated with butter/oil and slightly translucent.
  4. Pour in dry white wine and cook until it has evaporated, stirring constantly.
  5. Add sliced mushrooms and fresh thyme leaves to the pot. Cook until the mushrooms begin to soften.
  6. Begin adding the warm vegetable broth to the pot, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
  7. Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
  8. Stir in grated Parmesan cheese (if using). Season with salt and black pepper to taste.
  9. Serve the thyme and mushroom risotto hot, garnished with additional fresh thyme leaves if desired.

Thyme and Garlic Roasted Potatoes

Duration: 35 minutes

Crispy and fluffy roasted potatoes with delightful notes of garlic and thyme.

Utensils

  • Baking sheet

Ingredients

  • 1.5 lbs baby potatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • Lemon wedges for serving (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss halved baby potatoes with olive oil, minced garlic, fresh thyme leaves, salt, and black pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, or until the potatoes are golden brown and crispy.
  5. Remove from the oven and let them cool slightly.
  6. Serve the thyme and garlic roasted potatoes hot, with lemon wedges on the side for squeezing over if desired.