Lemon Thyme & Garlic Roasted Chicken
- Brianne Thomas
- Oct 9, 2023
- 3 min read
Updated: Feb 23
Juicy, tender chicken infused with a delicious blend of lemon thyme, garlic, and lemon roasted to perfection. A simple and elegant recipe that is sure to impress!
Enjoy this whole chicken that is absolutely bursting with flavor, thanks to a delightful combination of lemon thyme, garlic, and zesty lemon - all roasted to achieve a golden-brown perfection. This recipe is not only straightforward but also exudes an air of sophistication, making it a warm and comforting dish that is sure to please any palate!
What to Serve with Lemon Thyme and Garlic Roasted Chicken
Helpful Tips
Choosing the Chicken: Opt for a chicken that is free-range or organic for the best flavor and quality.
Crispy Skin: For extra crispy skin, ensure the chicken is completely dry before applying the seasoning and leave it uncovered in the refrigerator for a few hours before roasting.
Rest. Allow the roasted chicken to rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender chicken.
How to Know When the Roasted Chicken is Done?
You’ll know the chicken is done when the juices run clear when cut between the thigh and
breast. The internal temperature should be at 165 degrees.
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Don’t Throw Out Those Chicken Bones!
Save those chicken bones and make a delicious Homemade Chicken Stock!
Want More Tasty Chicken Recipes? Try these!
Ingredients
1 whole chicken, approximately 3 ½-4 pounds
1 stick butter, softened
15 cloves garlic, finely minced
2 Tablespoons dried lemon thyme leaves, crushed
Lemon zest from 2 lemons
Juice from 2 lemons
2 teaspoon kosher salt
1 teaspoon ground black pepper
2 lemons, quartered
1 large onion, quartered
½ cup homemade chicken stock
Additional salt & pepper to taste
Kitchen twine
Directions
Remove thawed chicken from the refrigerator and allow it to rest at room temperature for approximately 30 minutes prior to preparation.
Preheat oven and large cast iron skillet to 350 degrees.
Remove the neck and giblets from chicken if needed. Rinse chicken with cold water. Pat dry with paper towels.
In a small bowl, blend together softened butter, lemon thyme, minced garlic, lemon zest, lemon juice, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper.
Carefully, loosen skin on top of the chicken (breast side) and around the thighs. Add half of lemon thyme and garlic butter mixture to the underside of the skin.
Rub the remaining butter mixture on top of the skin.
Add the quartered lemons and onions to the inside of the chicken cavity.
Tuck the tips of the wings under the chicken to avoid burning. Tie legs together with kitchen twine.
Carefully, remove hot cast iron from the oven.
Add chicken stock and chicken to the cast iron.
Roast chicken in cast iron for approximately 50-60 minutes or until the internal thermometer in the thickest part of the chicken thigh registers 165 degrees.
Turn the heat up to 450 degrees and continue roasting for another 10-15 minutes or until the skin on the chicken is crispy.
Carefully, transfer chicken to a cutting board and allow it to rest for 10 minutes prior to carving.
Season with additional salt and pepper if desired.
Make Ahead Prep
The chicken can be prepped and seasoned then stored tightly covered in the refrigerator for up to one day in advance.
How to Store Lemon Thyme and Garlic Roasted Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze Lemon Thyme and Garlic Roasted Chicken
Leftover meat can be stored in an airtight freezer-safe container. Use within 3 months.
If you made this Lemon Thyme and Garlic Roasted Chicken recipe, let us know how it turned out!
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