Lemon Thyme Roast Chicken
Dive into the succulent and aromatic world of Lemon Thyme Roast Chicken. An all-time favorite, this dish boasts of the vibrant flavors of lemon paired with the subtle and earthy notes of thyme. Whether it's a weekend dinner or a special occasion, Lemon Thyme Roast Chicken is bound to make you the star of the show. Read on to master this delightful recipe and impress your guests every time.
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Nutritions
Nutrition Facts
Lemon Thyme Roast Chicken
Amount per Serving
Calories
490
% Daily Value*
Fat
27
g
42
%
Saturated Fat
8
g
50
%
Cholesterol
165
mg
55
%
Sodium
720
mg
31
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- - Chicken: 1 whole 4-5 lbs [1.8-2.3 kg]
- - Fresh thyme: 8 sprigs plus 1 tablespoon finely chopped
- - Lemons: 2 1 thinly sliced and 1 zested and juiced
- - Olive oil: 3 tablespoons 45 ml
- - Garlic cloves: 4 minced
- - Salt: 1 teaspoon 5 ml
- - Freshly ground black pepper: 1/2 teaspoon 2.5 ml
- - Unsalted butter: 2 tablespoons 30 ml
- - Yellow onion: 1 large, thinly sliced
- - Chicken stock: 1/2 cup 120 ml
Instructions
- Begin by preheating your oven to 425°F (220°C).
- In a mixing bowl, combine the minced garlic, chopped thyme, lemon zest, olive oil, salt, and pepper. Stir well until a paste forms.
- Take your chicken and gently separate the skin from the breast. Apply half of the previously prepared paste underneath the skin, ensuring it's evenly distributed.
- Rub the remaining paste over the entire surface of the chicken.
- Stuff the chicken cavity with thyme sprigs and lemon slices.
- In a roasting pan, place the thinly sliced onions creating a bed for the chicken. Position the chicken on top.
- Dot the chicken's surface with butter.
- Pour the chicken stock around the chicken in the roasting pan. This will provide moisture, ensuring your Lemon Thyme Roast Chicken doesn't dry out and infuse added flavor.
- Roast in the preheated oven for about 1 hour and 20 minutes. Baste occasionally with the pan juices. Ensure the chicken's internal temperature reads 165°F (74°C) and the juices run clear.
- Once done, remove the chicken from the oven and let it rest for 10 minutes before serving. This ensures the juices redistribute, offering a moist and flavorful bite.
Notes
1. For added crispness, consider broiling the chicken for an additional 2-3 minutes before removing it from the oven.
2. Lemon Thyme Roast Chicken pairs beautifully with roasted vegetables or a simple green salad.
3. Always let your chicken come to room temperature before roasting. This promotes even cooking.
4. Ensure you baste the chicken at least twice during the roasting process for maximum flavor. - Slice your Lemon Thyme Roast Chicken and serve atop a bed of wild rice or quinoa.
- Drizzle some of the pan juices over the top for added moisture and flavor.
- Complement with a side of roasted asparagus or steamed broccoli.
- A light lemon vinaigrette salad can add a refreshing note, making the meal feel complete.
2. Lemon Thyme Roast Chicken pairs beautifully with roasted vegetables or a simple green salad.
3. Always let your chicken come to room temperature before roasting. This promotes even cooking.
4. Ensure you baste the chicken at least twice during the roasting process for maximum flavor. - Slice your Lemon Thyme Roast Chicken and serve atop a bed of wild rice or quinoa.
- Drizzle some of the pan juices over the top for added moisture and flavor.
- Complement with a side of roasted asparagus or steamed broccoli.
- A light lemon vinaigrette salad can add a refreshing note, making the meal feel complete.
