Thyme and Garlic Roast Chicken
Infuse your kitchen with the irresistible aroma of Thyme and Garlic Roast Chicken, a show-stopping centerpiece perfect for family dinners or special occasions. This recipe features a whole chicken roasted to golden perfection with a luscious butter rub infused with olive oil, fresh thyme, and garlic. Stuffed with zesty lemon, herbs, and aromatic garlic cloves, the chicken is roasted atop a bed of hearty vegetables—onion, carrots, and celery—bathed in chicken broth for ultimate flavor. Basting the bird every 30 minutes ensures a moist, tender bite with a delightfully crispy skin. Ready in under two hours, this comforting roast pairs beautifully with the caramelized vegetables and rich pan drippings. Whether you're perfecting your roasting technique or looking for an easy yet elegant dish, this recipe is a must-try for lovers of classic, herbaceous flavors.
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Recipe Information
Ingredients
- 1 4-5 pounds whole chicken
- 6 sprigs fresh thyme
- 6 garlic cloves
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 lemon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 onion
- 3 carrots
- 2 celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken giblets, rinse the chicken inside and out under cold running water, and pat it dry with paper towels.
In a small bowl, mix the butter, olive oil, kosher salt, and black pepper until well combined.
Carefully separate the skin from the chicken breast using your fingers and rub half of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the chicken.
Slice the lemon in half and place it inside the cavity of the chicken along with 4 sprigs of thyme and 3 whole garlic cloves.
Truss the chicken legs with kitchen string to ensure even cooking.
Peel and roughly chop the onion, carrots, and celery into large chunks, then scatter them in the bottom of a roasting pan.
Add 1 cup of chicken broth to the roasting pan and place the chicken on top of the vegetables, breast side up.
Smash the remaining 3 garlic cloves and scatter them in the pan along with the remaining 2 sprigs of thyme.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the chicken every 30 minutes with the pan juices to enhance flavor and keep the meat moist.
Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes before carving.
Serve the chicken with the roasted vegetables and pan juices on the side.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1955 mg | 42% | |
*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.
