Imagine a roast chicken so juicy, so perfectly seasoned, that it transforms an ordinary dinner into a culinary masterpiece. Our Lemon and Thyme Roasted Chicken isn't just a recipe—it's a flavor explosion that will have your family and guests begging for seconds. With a crispy, golden-brown skin infused with fragrant thyme and bright, zesty lemon, this French-inspired dish promises to elevate your home cooking from mundane to magnificent.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 lemons, halved
- 1/4 cup fresh thyme
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even roasting.
- Preheat the oven to 425°F (220°C). Position the oven rack in the middle of the oven.
- Pat the chicken dry thoroughly with paper towels to ensure crispy skin. This helps the seasoning adhere and promotes better browning.
- In a small bowl, mix minced garlic, chopped fresh thyme, olive oil, salt, and pepper to create a fragrant herb mixture.
- Gently loosen the chicken's skin with your fingers, being careful not to tear it. Spread half of the herb mixture directly under the skin, massaging it into the meat.
- Rub the remaining herb mixture all over the exterior of the chicken. Season generously with additional salt and pepper.
- Stuff the chicken cavity with the halved lemons, pressing them gently to release their juices inside the bird.
- Tie the chicken legs together with kitchen twine to ensure even cooking and help the chicken maintain its shape.
- Place the chicken breast-side up in a roasting pan or large cast-iron skillet. If available, place it on a rack to allow air circulation.
- Roast in the preheated oven for approximately 1 hour, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Baste the chicken with pan juices every 20 minutes to keep the meat moist and enhance flavor.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the chicken and serve hot, garnishing with additional fresh thyme sprigs if desired.
Tips
- • Temperature is key: Always let your chicken come to room temperature before roasting to ensure even cooking. • Pat the chicken completely dry for that irresistibly crispy skin chefs rave about. • Don't skip the skin-loosening step—this is where you'll infuse the most flavor directly into the meat. • Use a meat thermometer to guarantee perfect doneness every time. • Basting is crucial—it keeps the meat moist and develops a beautiful, rich color. • Resting the chicken after cooking is non-negotiable. This allows juices to redistribute, ensuring each bite is succulent and flavorful. • For an extra touch of elegance, garnish with fresh thyme sprigs before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 40g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
