This roast chicken with lemon and thyme is a simple yet elegant dish, infusing the chicken with fresh citrus and fragrant herbs. The high roasting temperature ensures a golden, crispy skin, while the aromatic stuffing and basting keep the meat moist and flavorful. Perfect for a comforting family meal or dinner party.
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 1 lemon, halved
- 1 bunch fresh thyme (about 4-5 sprigs)
- 4 cloves garlic, smashed
- 2 tbsp olive oil
- 1 tbsp unsalted butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth (for roasting pan)
- 1 onion, quartered (optional, for added flavor)
- 1 carrot, chopped (optional, for roasting pan)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a roasting pan.
- Stuff the chicken cavity with the lemon halves, fresh thyme sprigs, and smashed garlic.
- Rub the chicken all over with olive oil and melted butter. Season generously with salt and pepper.
- Place the onion and carrot around the chicken in the pan (optional for extra flavor).
- Pour the chicken broth into the bottom of the roasting pan.
- Roast the chicken in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan juices.
- Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
