Description
A flavorful Lemon Thyme Roast Chicken recipe featuring a whole chicken roasted to perfection with fresh lemon and thyme, resulting in a juicy, aromatic dish ideal for dinner.
Ingredients
Scale
Main Ingredients
- 1 whole chicken (about 4-5 pounds)
- 1 lemon, halved
- 4-5 sprigs fresh thyme
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken: Pat the whole chicken dry with paper towels to ensure crispy skin. Season generously inside and out with salt and black pepper.
- Stuff the Chicken: Insert the halved lemon and fresh thyme sprigs into the cavity of the chicken to infuse citrusy and herbal flavors during roasting.
- Coat the Chicken: Rub the olive oil all over the skin of the chicken to promote browning and flavor.
- Roast the Chicken: Preheat the oven to 425°F (220°C). Place the chicken breast-side up on a roasting pan or baking dish. Roast for approximately 1 hour, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute, resulting in juicy and tender meat.
Notes
- Letting the chicken rest before carving is essential for moist, tender meat.
- You can add vegetables like carrots and potatoes around the chicken for a complete meal.
- Use a meat thermometer to ensure proper doneness.
- If you prefer stronger lemon flavor, zest the lemon and mix with olive oil before rubbing it on the chicken skin.
