Lemon and thyme roast chicken
Savor the flavors of a classic Lemon and Thyme Roast Chicken. This easy-to-follow recipe features a succulent 3 lb whole chicken marinated with fresh thyme, zesty lemons, and garlic, then roasted to perfection. Serve with rich chicken gravy for a delightful meal that's perfect for any occasion.
- 14 Mar 2024
- Cook time 75 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Lemon and thyme roast chicken is a classic and aromatic dish that brings together the zestiness of lemons and the earthy flavor of fresh thyme. Perfect for family dinners or special gatherings, this recipe is both simple and delicious. The combination of tender chicken, citrus, and herbs makes for a mouthwatering meal that is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Slice one lemon into thin rounds and set aside. Cut the second lemon into halves.
- Peel and roughly smash the garlic cloves.
- Rinse the fresh thyme and divide it into two portions, one for stuffing and one for sprinkling.
- Rub the chicken inside and out with olive oil. Season the chicken generously with salt and pepper.
- Stuff the cavity of the chicken with the halved lemon, smashed garlic cloves, and a portion of the fresh thyme.
- Place the chicken, breast side up, in a roasting pan or oven-safe dish.
- Lay the lemon slices over the chicken and sprinkle the remaining fresh thyme on top.
- If desired, tie the legs together with kitchen twine to help the chicken cook evenly and maintain its shape.
- Place the chicken in the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Baste the chicken occasionally with the juices from the pan to keep it moist and flavorful. If the chicken begins to brown too quickly, cover it loosely with foil.
- While the chicken is roasting, warm the chicken gravy in a small saucepan over low heat. Stir occasionally until it is heated through.
- Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
- Carve the chicken and transfer it to a serving platter. Garnish with the roasted lemon slices and fresh thyme sprigs if desired.
- Serve the chicken with the warmed chicken gravy on the side.
Tips:
- Ensure that the chicken is at room temperature before you start cooking to ensure even cooking.
- Zest the lemons before you cut and juice them to make the most out of their flavor.
- For extra crispy skin, pat the chicken dry with paper towels before applying the oil and seasoning.
- Don't skimp on the thyme; you can even slide some underneath the skin for an added burst of flavor.
- Let the chicken rest for at least 10-15 minutes after roasting before carving to allow the juices to redistribute.
Serve your lemon and thyme roast chicken with your favorite sides such as roasted vegetables or mashed potatoes. This delightful and fragrant dish is easy to make but offers a restaurant-quality experience at home. Enjoy the delicious blend of flavors and the satisfaction of cooking a beautiful meal from scratch.
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 1070kcal | 43% |
| Protein | |
| Protein 90g | 60% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 3.32g | 9% |
| Sugar 1.48g | 1% |
| Fat | |
| Fat 80g | 93% |
| Saturated 20g | 70% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 360ug | 40% |
| Choline 220mg | 39% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.69mg | 53% |
| Vitamin B3 24mg | 144% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 30mg | 32% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 890mg | 26% |
| Selenium, Se 80ug | 140% |
| Sodium, Na 440mg | 30% |
| Zinc, Zn 8mg | 70% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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