Roasted Chicken with Lemon Garlic and Thyme
Transform your dinner table with this exquisite Roasted Chicken with Lemon, Garlic, and Thyme—a classic dish elevated with vibrant citrus notes, aromatic herbs, and a rich compound butter. This recipe combines juicy roast chicken with zesty lemon wedges and fragrant thyme sprigs tucked into the cavity, infusing every bite with irresistible flavor. The garlic-butter mixture, spread beneath the skin, ensures tender, golden-brown perfection while chicken broth in the roasting pan keeps the meat moist and luscious. Ready in just under two hours, this roasted chicken is ideal for family dinners or entertaining guests, offering both elegance and comforting simplicity. Serve it fresh from the oven with its savory pan juices drizzled on top for a show-stopping meal packed with flavor.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 large lemons
- 6 garlic cloves
- 6 fresh thyme sprigs
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
Pat the chicken dry with paper towels. Remove any giblets from the cavity if present.
Zest one lemon and set the zest aside. Cut both lemons into quarters.
Peel and lightly crush 4 of the garlic cloves, leaving them whole. Mince the remaining 2 cloves and set aside.
In a small bowl, mix the softened butter with the minced garlic, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the compound butter.
Carefully loosen the skin of the chicken by sliding your fingers under it, being careful not to tear it. Spread the compound butter under the skin, making sure it’s evenly distributed across the breast and thighs.
Stuff the cavity of the chicken with the quartered lemons, 4 crushed garlic cloves, and 4 thyme sprigs.
Rub the outside of the chicken with olive oil and sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Place the chicken, breast-side up, in a roasting pan or a large ovenproof skillet.
Pour 1 cup of chicken broth into the bottom of the roasting pan to keep the chicken moist during roasting.
Roast the chicken for approximately 1.5 hours, basting it with the pan juices every 20 minutes. Begin checking for doneness around the 75-minute mark. The chicken is ready when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs.
Once done, remove the chicken from the oven and tent it loosely with foil. Allow it to rest for 15 minutes before carving.
Garnish with remaining thyme sprigs and serve with pan juices drizzled over the top.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
