Herbs and spices have long been used to add distinct flavor to foods. Added to various type of meat and poultry, herbs and spices can make a meal come alive. Many people prefer to cook with chicken because it acts as a blank canvas waiting for its masterpiece. Cooking chicken with thyme and other herbs and spices can yield delicious dishes that are sure to please many. Many recipes make use of chicken and thyme, such as lemon thyme chicken, roasted chicken and grilled chicken.
Thyme is often used with chicken and other meats because it does not overpower the flavor of these foods and it mixes well with other herbs and spices. Some dishes make use of the entire sprig of thyme, and others incorporate chopped thyme leaves. If the thyme will be used directly on chicken, it usually is chopped. When used in soups, stews or casseroles, a sprig is usually used.
Lemon thyme chicken is a delicious combination that might be baked, grilled or broiled. The lemon provides a tart flavor contrast to the chicken with thyme. Many people prefer to marinate the chicken in a mixture of oil, thyme, lemon juice, salt and pepper. This allows the flavors to mix well and permeate the chicken.
Roasted chicken is a classic dish that needs just a few flavor components to make it truly wonderful. Chicken with thyme, salt and pepper that is roasted is a great centerpiece for a hearty dinner. Not only does the thyme complement the chicken, it also might complement recipes made with the leftover chicken, such as chicken salad or chicken soup.
Grilled chicken with thyme is a favorite summertime recipe for many. Other herbs, spices and ingredients can be added to the thyme and can be used to marinate the chicken before grilling. The thyme will meld with the other spices to give a great complementary taste to the chicken.
Thyme can be used either fresh or dried. Chicken with thyme works well with either type. Thyme does hold its flavor well even after it has been dried, so it is possible to make a delicious meal using dried thyme. If a recipe calls for fresh thyme, the cook should note the preparation of the thyme. When chopped thyme is called for, the leaves must be separated from the stem and chopped; when the recipe calls for whole sprigs, the thyme should simply be washed before being used.
