Salt Rubbed Roast Chicken with Lemon Thyme
Elevate your dinner table with this Salt Rubbed Roast Chicken with Lemon Thyme—a culinary showstopper that combines simplicity with extraordinary flavor. This recipe begins with a whole chicken, dry-rubbed with kosher salt and black pepper to ensure crispy, golden-brown skin. Stuffed with bright, tangy lemon and aromatic thyme, the bird is brushed with a luxurious blend of butter and olive oil, resulting in tender, juicy meat with every bite. Nestled atop a bed of roasted vegetables, including carrots, celery, onion, and quartered lemon, this dish becomes a complete meal, infused with the rich juices of the chicken as it cooks. Roasted to perfection in just 90 minutes, this crowd-pleasing entrée is finished with a fresh thyme garnish for a fragrant and elegant touch. Perfect for Sunday suppers or special occasions, this classic roast chicken is as comforting as it is impressive.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 3 tablespoons Coarse kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 whole Lemon
- 6 sprigs Fresh thyme
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 medium Onion
- 2 medium Carrot
- 2 medium Celery stalk
Instructions
Preheat your oven to 425°F (220°C).
Start by patting the chicken dry with paper towels, both inside and out. This is essential for achieving a crispy skin.
In a small bowl, mix the kosher salt and black pepper together. Rub this mixture all over the chicken, massaging it into the skin.
Cut one lemon into quarters and place them, along with 4 thyme sprigs and the garlic cloves, inside the cavity of the chicken.
Melt the butter in a small bowl and combine it with the olive oil. Brush this mixture generously over the chicken, coating all sides.
Quarter the second lemon and slice the onion, carrot, and celery into large chunks. Arrange the vegetables and lemon on the bottom of a roasting pan to create a flavorful bed for the chicken.
Place the chicken on top of the vegetables, breast-side up. Tuck the wings under the body and tie the legs together with kitchen twine to ensure even cooking.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
Baste the chicken with pan juices halfway through roasting to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring tender meat.
Serve the chicken with the roasted vegetables and pan juices for a complete meal. Garnish with the remaining thyme sprigs for a fresh, aromatic touch.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 17723 mg | 771% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1310 mg | 28% | |
*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.
