Lemon and thyme roast chicken
Lemon and thyme roast chicken is a classic dish featuring the bright flavors of citrus and earthy herbs. A simple method involves roasting the seasoned chicken with lemon slices and thyme for a tender, aromatic meal.
Cook time 75 min
Prep time 10 min
Ingredients:
3 lb whole chicken2 lemons
2 garlic cloves
1/3 cup fresh thyme
3/4 cup chicken gravy
2 tbsp olive oil
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.
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.
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.
Lemon and thyme roast chicken FAQ:
For a 3 lb whole chicken, roast it in a preheated oven at 375°F (190°C) for about 1 hour and 30 minutes. Make sure to check the internal temperature, which should reach 165°F (74°C) in the thickest part of the thigh.
If you don't have fresh thyme, you can substitute it with dried thyme. Use about one-third of the amount, so approximately 1 to 2 teaspoons of dried thyme, as it is more concentrated in flavor.
Yes, leftover roast chicken can be stored in the refrigerator for up to 3 to 4 days. Ensure it is in an airtight container. For longer storage, you can freeze it for up to 2 to 6 months.
The chicken is done when its internal temperature reaches 165°F (74°C) in the thickest part of the thigh. You can use a meat thermometer for accurate measurement.
You can use a roasting pan or an oven-safe dish that is large enough to hold the chicken comfortably. Make sure it's able to withstand high oven temperatures.
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.
Nutrition per serving
4 ServingsCalories 1070kcal
Protein 90g
Carbohydrates 7g
Fiber 3.32g
Sugar 1.48g
Fat 80g
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