Jamie Oliver’s Lemon and Thyme Chicken is a simple yet flavorful dish that brings together the bright citrusy taste of lemon with the earthy aroma of fresh thyme. Perfect for a family dinner or meal prep, this juicy and tender chicken dish pairs well with a variety of sides and is surprisingly easy to make.

Why This Recipe Is a Must-Try

Bright and Refreshing: The zesty lemon flavor elevates the dish.
Herbaceous Goodness: Fresh thyme adds depth and aroma.

Simple Ingredients: Uses pantry staples and fresh herbs.
Versatile: Can be paired with many sides or used in salads and wraps.
Quick and Easy: Ready in under an hour with minimal effort.

Other Jamie Oliver Recipes

Jamie Oliver Lemon Drizzle Cake

What is Jamie Oliver’s Lemon and Thyme Chicken?

This recipe features chicken marinated and cooked with lemon, thyme, garlic, and olive oil. The result is a tender and juicy dish that’s full of flavor. Whether roasted, pan-fried, or baked, it’s a versatile and healthy meal option.

Ingredients for Jamie Oliver’s Lemon and Thyme Chicken

4 bone-in, skin-on chicken thighs (or your choice of chicken pieces)

2 tablespoons olive oil
Juice and zest of 1 lemon
3-4 sprigs fresh thyme (or 1 teaspoon dried thyme)

3 garlic cloves, minced
Salt and black pepper, to taste
1/2 teaspoon smoked paprika (optional, for extra flavor)

Step-by-Step Instructions to Prepare Jamie Oliver’s Lemon and Thyme Chicken

Step 1: Prepare the Marinade

In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme leaves (stripped from the sprigs), salt, black pepper, and smoked paprika if using.

Step 2: Marinate the Chicken

Place the chicken pieces in a large resealable bag or a shallow dish.
Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 3: Preheat the Oven

Preheat your oven to 200°C (400°F) if roasting the chicken. If pan-frying, preheat a large skillet over medium heat.

Step 4: Cook the Chicken

Option 1: Roasting

Place the marinated chicken in a baking dish, skin-side up.
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the skin is golden and crispy.

Option 2: Pan-Frying

Heat a tablespoon of olive oil in the skillet.
Sear the chicken skin-side down for 4-5 minutes until golden. Flip and cook for another 4-5 minutes, then cover and cook on low heat for an additional 10 minutes, ensuring the chicken is cooked through.

Step 5: Serve

Serve the lemon and thyme chicken warm, garnished with extra thyme sprigs and lemon wedges for added flavor.

What to Serve with Jamie Oliver’s Lemon and Thyme Chicken

Roasted Vegetables: Carrots, potatoes, or zucchini complement the dish perfectly.
Rice Pilaf: Adds a light and flavorful side.
Garlic Mashed Potatoes: A creamy option to soak up the juices.

Simple Salad: Mixed greens with a light vinaigrette balance the flavors.
Crusty Bread: Great for mopping up the tangy sauce.

Expert Tips for Mastering Jamie Oliver’s Lemon and Thyme Chicken

Marinate Longer: For deeper flavor, marinate the chicken overnight.

Use Fresh Thyme: Fresh thyme provides the best aroma and flavor, but dried thyme works in a pinch.
Don’t Skip the Zest: Lemon zest adds a bright, concentrated citrus flavor.
Check Temperature: Use a meat thermometer to ensure the chicken is fully cooked but still juicy.

Baste While Cooking: If roasting, spoon the juices over the chicken halfway through cooking to keep it moist.

Variations of Jamie Oliver’s Lemon and Thyme Chicken

Herb Swap: Use rosemary, parsley, or oregano for a different herbal profile.
Spicy Twist: Add chili flakes or cayenne pepper to the marinade for heat.

Garlic-Lemon Butter: Drizzle melted garlic butter over the chicken before serving for extra richness.
Grilled Version: Cook the chicken on a grill for a smoky flavor.
Vegetarian Option: Use the marinade on tofu or cauliflower steaks for a plant-based version.

How to Store Leftover Jamie Oliver’s Lemon and Thyme Chicken

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain juiciness.

Nutrition Value (Per Serving)

Calories: 320 kcal
Protein: 25g

Fat: 22g
Carbohydrates: 3g
Fiber: 1g

FAQs

Can I use dried thyme instead of fresh thyme in lemon and thyme chicken?

Yes, dried thyme works well as a substitute for fresh thyme. Use half the amount of dried thyme since it has a more concentrated flavor.

How do I prevent chicken from drying out during cooking?

To keep the chicken moist, marinate it thoroughly and cook it at the correct temperature. For roasting, baste the chicken with its juices midway through the cooking time.

Can I make lemon and thyme chicken with boneless chicken breasts?

Yes, boneless chicken breasts can be used. Adjust the cooking time to ensure they don’t overcook—usually around 20-25 minutes for roasting or 6-7 minutes per side for pan-frying.

What can I use instead of lemon in this recipe?

If you don’t have lemons, you can use lime or a combination of white vinegar and a bit of orange zest for a similar tangy flavor.

Final Words

Jamie Oliver’s Lemon and Thyme Chicken is a versatile and flavorful dish that’s easy to prepare and perfect for any occasion. With its zesty citrus flavor and aromatic thyme, this recipe is a guaranteed crowd-pleaser. Try it today and enjoy a wholesome, delicious meal!