Roasted Chicken Lemon Thyme (Printable)
Tender roasted chicken with fresh lemon and thyme, served with flavorful vegetables.
# Ingredient List:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
→ Aromatics & Herbs
02 - 1 large lemon, halved
03 - 1 bunch fresh thyme
04 - 4 garlic cloves, smashed
→ Vegetables
05 - 2 large onions, quartered
06 - 2 large carrots, peeled and cut into chunks
07 - 1 celery stalk, cut into chunks
→ Seasoning
08 - 2 tablespoons olive oil
09 - 1 ½ teaspoons salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon paprika (optional)
→ For Basting
12 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Set the oven to 400°F and allow it to reach temperature before roasting.
02 - Pat the chicken dry with paper towels. Rub olive oil, salt, pepper, and paprika evenly over the skin.
03 - Insert half the lemon, several thyme sprigs, and two smashed garlic cloves into the chicken cavity.
04 - Place onions, carrots, celery, remaining garlic cloves, and thyme in a large roasting pan. Squeeze juice from the other half of the lemon over the vegetables, then add the squeezed lemon halves to the pan.
05 - Place the chicken breast-side up atop the vegetable bed in the roasting pan.
06 - Roast for 1 hour and 15 minutes, basting with melted butter at 30 and 60 minutes. Roast until skin is golden and internal temperature at the thickest thigh part reaches 165°F.
07 - Let the chicken rest loosely covered with foil for 10 minutes before carving. Serve with the roasted vegetables and pan juices.
# Expert Tips:
01 -
- It transforms a simple whole chicken into a juicy, flavorful centerpiece you’ll want to make again and again
- The combination of lemon and thyme feels like a warm hug on a plate that’s also surprisingly easy to prepare
02 -
- Patting the chicken dry before seasoning is the secret to wonderfully crisp skin
- Basting with melted butter at intervals locks in moisture and creates that irresistible golden crust
03 -
- Use a meat thermometer to avoid over or under cooking; it’s the best way to nail moist chicken every time
- Resting the meat is as important as seasoning—it redistributes the juices so every bite is juicy and tender