Lemon and thyme-roasted chicken
Lemon and thyme-roasted chicken features a succulent whole chicken infused with zesty lemon, aromatic thyme, and butter for rich flavor. This straightforward roasting method ensures crispy skin and juicy meat, perfect for any meal.
Cook time 80 min
Prep time 10 min
Ingredients:
1 tbsp all-purpose white wheat flour1 lemon
1/2 cup scallions
1 tbsp fresh thyme
2 garlic cloves
3 lb whole chicken
2 tbsp butter
Lemon and thyme-roasted chicken is a classic and flavorful dish that's perfect for any occasion. The combination of zesty lemon, aromatic thyme, and rich butter creates a mouthwatering aroma and taste that will take your roast chicken to the next level. This recipe is simple to follow and guarantees a delicious, succulent chicken with crispy skin and a burst of aromatic flavor in every bite.
Instructions:
Preheat your oven to 375°F (190°C).
- Zest the lemon using a fine grater. Once zested, cut the lemon in half.
- In a small bowl, mix the softened butter with the lemon zest, minced garlic, chopped thyme, and a generous pinch of salt and pepper.
- Pat the chicken dry with paper towels. This step helps in getting a crispy skin.
- Gently lift the skin of the chicken breast without tearing it, and spread half of the butter mixture under the skin. Spread the remaining butter mixture over the entire chicken, ensuring an even coating.
- Sprinkle the all-purpose wheat flour over the chicken for an extra crispy skin.
- Stuff the cavity of the chicken with the lemon halves and chopped scallions to infuse it with flavor as it roasts.
- Place the chicken breast-side up on a roasting pan or a large oven-safe skillet.
- Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the chicken is pierced with a knife.
- Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful chicken.
- Carve the chicken and serve with your favorite sides. Enjoy your lemon and thyme-roasted chicken with perhaps some roasted vegetables or a fresh salad.
Lemon and thyme-roasted chicken is a delightful and easy-to-prepare meal that delivers a symphony of flavors with minimal effort. Serve it with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal that will impress family and friends alike. Enjoy the perfect balance of citrus, herb, and tender chicken in each delightful mouthful!
Lemon and thyme-roasted chicken FAQ:
Roast the chicken for about 1.5 to 2 hours at 375°F (190°C). The exact time will depend on the size of the chicken and whether the internal temperature reaches 165°F (74°C).
The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear when pierced at the thickest part of the meat. A meat thermometer is the best way to check.
Use a roasting pan or a large oven-safe skillet that is big enough to hold the 3 lb chicken comfortably and allows for even heat circulation during roasting.
Yes, you can substitute dried thyme for fresh thyme. Use about one-third of the amount; therefore, replace 1 tablespoon of fresh thyme with about 1 teaspoon of dried thyme.
Store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2-3 months.
Tips:
- Ensure your chicken is at room temperature before roasting to promote even cooking.
- Pat the chicken dry with paper towels to help the skin crisp up during roasting.
- Stuff the cavity of the chicken with lemon halves and thyme sprigs for extra flavor infusion.
- Truss the chicken legs with kitchen twine to ensure even cooking.
- Baste the chicken with its own juices or melted butter periodically to keep it moist.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C) at the thickest part of the chicken.
Nutrition per serving
4 ServingsCalories 1110kcal
Protein 90g
Carbohydrates 7g
Fiber 1.72g
Sugar 1.62g
Fat 80g
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