Type what you have

Ingredients

• ✓ thyme
• pork chop
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes. Tent chops with aluminum foil and let rest before serving, 5 to 10 minutes.

By Rhonda Elaine

Ingredients

• ✓ thyme
• olive brine
• buttermilk
• turkey breast
• rosemary

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Ingredients

• ✓ thyme
• rosemary
• garlic salt
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, garlic salt, thyme, and pepper in a large resealable plastic bag. Place pork loin in the bag, seal, and toss until thoroughly coated with spice mixture. Transfer to a medium baking dish.
3. 3 Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marianne Campbell

Ingredients

• ✓ thyme
• sugar snap pea
• olive oil
• shallot
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ thyme
• shrimp
• creole seasoning
• lemon zest
• butter

Instructions

1. 1 Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
2. 2 Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
3. 3 Place bag into the water and set timer for 30 minutes.
4. 4 Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

By France Cevallos

Ingredients

• ✓ thyme
• radish
• olive oil
• salt
• lemon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
3. 3 Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

By Deeli

Ingredients

• ✓ thyme
• white mushroom
• olive oil
• lemon pepper seasoning
• salt

Instructions

1. 1 Place mushrooms in a bowl. Add oil, lemon-pepper, and thyme. Stir to coat.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place mushroom slices in the basket of the air fryer. Cook for 5 minutes. Stir and sprinkle with salt. Cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ thyme
• chicken
• salt
• orange zest
• rosemary

Instructions

1. 1 Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
2. 2 Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

By Allrecipes Member

Ingredients

• ✓ thyme
• duck breast
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. (The cuts should only barely cut into the skin and fat; don't cut into the meat.) Season skin sides with salt, then generously season meat sides with salt, pepper, and thyme. Place into a heavy-duty resealable plastic bag, squeeze out all the air, and seal. Refrigerate for 1 hour.
2. 2 Fill a large Dutch oven about 2/3 full with water and place over medium heat; heat to 135 degrees F (57 degrees C). Attach a candy thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into the bottom of the pot to keep the plastic bag from contacting the bottom of the pan.
3. 3 Place the sealed plastic bag into the Dutch oven. Cook, moving the bag around occasionally and adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C), for 1 hour.
4. 4 Remove duck breasts from the plastic bag and pat dry. Generously season skin sides with salt.
5. 5 Heat oil in a skillet over high heat. Place duck breasts, skin-side down, in the hot skillet until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let rest for 2 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ thyme
• navel orange
• honey
• olive oil
• sriracha sauce
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
3. 3 Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
4. 4 Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ thyme
• rosemary
• olive oil
• pheasant
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.
3. 3 Place into a close-fitting roasting pan. Pour herb oil over pheasant.
4. 4 Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By kelly13jane

Ingredients

• ✓ thyme
• acorn squash
• parmesan cheese
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Toss squash slices, Parmesan, thyme sprigs, oil, salt, and pepper together in a bowl until squash is evenly coated.
4. 4 Transfer to a jelly roll pan and spread in a single layer.
5. 5 Roast in the preheated oven until squash is golden brown and tender, 25 to 30 minutes.
6. 6 Serve hot and enjoy!

By stephtaylor

Ingredients

• ✓ thyme
• bacon
• butternut squash
• mango
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.

By Chris Denzer

Ingredients

• ✓ thyme
• water
• white sugar
• kosher salt
• pork chop
• rosemary

Instructions

1. 1 Whisk water, sugar, and salt together in a bowl; pour into a gallon-sized resealable plastic bag. Add pork, thyme, and rosemary, coat pork with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove pork chops from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By Marianne

Ingredients

• ✓ thyme
• butternut squash
• olive oil
• black pepper
• salt
• romano cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
3. 3 Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

By kris

Ingredients

• ✓ thyme
• olive oil
• basil
• salt
• black pepper
• peach

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to meld for 5 minutes. Brush oil mixture over the cut side of each peach half.
3. 3 Grill peaches, cut-sides down, on the preheated grill until softened and grill marks appear, about 4 minutes.

By Javagoddess

Ingredients

• ✓ thyme
• balsamic vinegar
• olive oil
• garlic
• tarragon
• chicken thigh

Instructions

1. 1 Whisk vinegar, oil, garlic, tarragon, and thyme together in a medium bowl. Place chicken in a gallon-sized resealable plastic bag; add marinade, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook on the preheated grill until chicken no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest before serving for 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ thyme
• beef tenderloin
• sage
• garlic
• salt
• black pepper

Instructions

1. 1 Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
2. 2 Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
3. 3 Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

By Sam Baderdeen

Ingredients

• ✓ thyme
• pork roast
• honey
• dijon mustard
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Score 1/2 inch slits in pork roast; place in a baking dish.
3. 3 Combine honey, mustard, pepper, thyme, and salt in a small bowl until well blended; brush over roast, working well into slits. Set aside remaining glaze.
4. 4 Bake in the preheated oven for 1 hour. Remove roast from oven; flip and brush remaining glaze over roast. Continue baking until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 45 to 60 minutes more. Let stand 15 minutes before slicing.

By VGREER

Ingredients

• ✓ thyme
• filet mignon
• salt
• garlic
• olive oil
• olive oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Pat filet dry. Season evenly with salt.
3. 3 Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
4. 4 Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
5. 5 Remove steak from oven and blot dry.
6. 6 Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.

By thedailygourmet

Ingredients

• ✓ thyme
• parsnip
• olive oil
• salt
• butter
• nutmeg

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot; set temperature to 195 degrees F (95 degrees C) according to the manufacturer's instructions. Set timer to 30 minutes.
2. 2 Cut ends off parsnips; peel. Cut a 2-inch piece off smallest parts of parsnips; cut remaining parts of parsnips into equal-sized pieces. Place into a resealable plastic bag, making sure pieces lay flat and don't overlap. Add olive oil and salt.
3. 3 Remove excess air from bag using the water immersion method or a vacuum sealer; seal bag. Immerse into the pot once it has come to temperature.
4. 4 Melt butter in a small skillet over low heat when 10 minutes are left on sous vide timer. Add thyme sprigs; simmer for 10 minutes.
5. 5 Remove bag from the pot; remove parsnips from the bag. Remove thyme from the skillet; season butter with nutmeg. Increase heat to medium-high; add parsnips to skillet. Cook until parsnips are lightly browned, 2 to 3 minutes.

By Bren

Ingredients

• ✓ thyme
• grape tomato
• olive oil
• garlic
• basil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
3. 3 Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

By A Reeves

Ingredients

• ✓ thyme
• bacon
• granny smith apple
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use.
2. 2 Place the grated apples into a clean kitchen towel and squeeze dry.
3. 3 Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.

By Relish

Ingredients

• ✓ thyme
• rib roast
• salt
• butter
• rosemary
• black pepper

Instructions

1. 1 Season roast generously with salt.
2. 2 Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Let roast come to room temperature, about 1 to 2 hours.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Mix butter, rosemary, thyme, and black pepper together in a small bowl.
6. 6 Spread butter mixture over roast. Place roast in a large roasting pan.
7. 7 Bake in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 ½ hours. Remove from the oven and tent with aluminum foil; let rest, about 20 minutes.
8. 8 Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
9. 9 Roast until well browned and the internal temperature reaches 125 to 130 degrees F (52 to 54 degrees C) for medium-rare, 6 to 10 minutes. Slice and serve.

By hello angie

Ingredients

• ✓ thyme
• chicken breast
• butter
• garlic
• parsley
• rosemary

Instructions

1. 1 Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
2. 2 Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
3. 3 Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

By Heather

Ingredients

• ✓ thyme
• milk
• parsnip
• salt
• butter
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a large pot over medium-low heat; bring to a simmer. Add parsnips and salt. Cover and cook until parsnips are tender, 25 to 30 minutes.
3. 3 Drain parsnips, reserving warm milk in a separate container.
4. 4 Mash together parsnips, 1 cup reserved warm milk, butter, thyme, and pepper in the same pot using a hand mixer or blender. Add more warm milk until desired consistency is reached. Season with salt and pepper.

By Amy Westerman

Ingredients

• ✓ thyme
• butternut squash
• olive oil
• paprika
• garlic
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
2. 2 Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

By Charlotte C

Ingredients

• ✓ thyme
• mayonnaise
• mustard
• oregano
• basil
• salmon
• dill

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
3. 3 Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

By JessieD

Ingredients

• ✓ thyme
• butter
• salt
• black pepper
• yukon gold potato
• vegetable broth
• garlic

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter.
2. 2 Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until slightly golden, about 15 minutes.
4. 4 Flip potatoes over and roast for another 15 minutes.
5. 5 Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.

By Fioa

Ingredients

• ✓ thyme
• prime rib roast
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients for marinade.
2. 2 Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl.
3. 3 Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Bake roast in the preheated oven for 30 minutes; reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
6. 6 Allow roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

By Chef Mike