Ingredients
Scale
- 1 whole chicken cut into pieces or 1 pre cut-up fryer (see notes for boneless breasts)
- 3 tablespoons butter
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- fresh ground pepper
- Juice of 1/2 lemon (about 1 1/2 tablespoons)
- 1/2 cup chicken broth (we use homemade)
- 1 tablespoon dry white wine or sherry
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
- dash of ground cloves
- dash of ground ginger
- 1 tablespoon cornstarch or arrowroot powder
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in baking dish or rimmed pan that’s large enough to fit a whole, cut-up chicken.
- Coat chicken in butter.
- Season with thyme, salt, and pepper.
- Bake uncovered for 40 minutes.
- In a small saucepan combine lemon juice, chicken broth, sherry, maple syrup, lemon zest, cloves, ginger, and cornstarch. Whisk together until cornstarch is completely dissolved.
- Stirring constantly warm for 2-3 minutes over medium heat until thickened.
- Remove chicken from oven and spoon over the sauce.
- Place chicken back in the oven and cook uncovered for about 20 minutes longer or until chicken is fully cooked and no longer pink in the center.
Notes
We recommend using organic ingredients if possible.
For boneless chicken breasts preheat oven to 400 degrees F and bake for 10 minutes uncovered. Add the lemon sauce and continue baking for 15-20 minutes or until chicken is fully cooked (no pink in the center of the thickest breast).
This recipe doubles well if you’re serving a crowd!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
