Lemon Thyme Chicken

Lemon Thyme Chicken


Servings 6
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.8 based on 4 ratings.


  • 6 Chicken Marylands skin on
  • 1 cup Black Katamala Olives pitted
  • 1 Bunch Lemon Thyme
  • 2 Lemons cut into quarters
  • 6 Garlic Cloves whole
  • 1 cup Chicken Stock
  • 1 cup White Wine

Nutrition Information

Qty per
66g serve
Qty per
Energy 50cal 76cal
Protein 1.05g 1.6g
Fat (total) 0.89g 1.35g
 - saturated 1.01g 1.53g
Carbohydrate 3.88g 5.88g
 - sugars 2g 3.04g
Dietary Fibre 1.73g 2.62g
Sodium 92mg 140mg

Nutritional information does not include the following ingredients: Chicken marylands, bunch Lemon thyme, White wine

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Good Ole Favourite, Lemon Thyme Chicken

If you can’t decide what to cook for dinner tonight, why not try our Lemon Thyme Chicken. I like to call this ‘Man Land with a lemon twist’ it’s so easy even the guys will cook this…it’s moist and tender, looks pretty in the bowl so you will wow the crowds without breaking the budget! Go on trust me go buy the lemon thyme today and crack this out. Oh and don’t forget to sample to remaining bottle of wine!  Another terrific week night meal to try is our Two Ingredient Slowcooker Pork Ribs!


  1. Preheat oven to 180oC.

  2. Place chicken skin facing up in large baking dish. Sprinkle olives, lemon thyme, garlic cloves and lemon wedges around the dish. Pour wine and stock over chicken.

  3. Bake in oven for 30-35 minutes until skin golden and crispy.

  4. Serve with garden salad or on a bed of steamed rice.

Recipe Hints and Tips:

  • Lemon Thyme Chicken is best served straight from oven though can be refrigerated in an airtight container for up to 2 days. Otherwise it can be frozen for up 3 months.
  • If you would like to make a gravy out of the remaining stock pour into saucepan and bring to the boil, add 2 tablespoons of gravy mix add some stock to create a paste. Pour paste into saucepan and whisk over medium heat until smooth.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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