Roasted Garlic Thyme Chicken
Elevate your dinner table with this irresistibly flavorful Roasted Garlic Thyme Chicken, a dish that combines the simplicity of rustic cooking with gourmet appeal. This recipe features a whole chicken expertly seasoned with a blend of olive oil, minced garlic, and aromatic thyme, ensuring each bite bursts with savory notes. Stuffed with fresh lemon and garlic for added depth, then brushed with melted butter for a golden, crisp skin, this chicken roasts to perfection atop a bed of tender carrots, potatoes, and onions. With just 15 minutes of prep time and a delightful mix of classic ingredients, this hearty dish is perfect for family meals or entertaining guests. Serve it alongside its herb-infused roasted vegetables for a wholesome, crowd-pleasing experience that will leave everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 8 cloves garlic
- 6 sprigs fresh thyme
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon
- 2 tablespoons butter
- 3 carrots
- 3 potatoes
- 1 yellow onion
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a clean cutting board.
In a small bowl, combine olive oil, salt, black pepper, and three minced garlic cloves. Rub this mixture all over the chicken, including under the skin for maximum flavor.
Cut the lemon in half and place it inside the chicken cavity along with 4 whole garlic cloves and 4 thyme sprigs.
Melt the butter and brush it over the outside of the chicken for a golden, crisp skin.
Cut the carrots, potatoes, and onion into roughly 1-inch pieces and place them in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Nestle the prepared chicken on top of the vegetables in the roasting pan.
Tie the chicken legs together with kitchen twine and tuck the wings under the bird.
Roast the chicken in the oven for about 90 minutes, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve it alongside the roasted vegetables. Garnish with the remaining thyme sprigs if desired.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 12.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3575 mg | 76% | |
*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.
