Roasting chicken is one of the easiest ways to prepare chicken. When done right it gives you the perfect juicy meat and crispy skin. This lemon thyme and garlic roasted chicken uses minimal ingredients, but turns out deliciously.
If you don’t have thyme or don’t like it, replace it with fresh sage or rosemary. You can also use a combination of all three herbs. This lemon thyme and garlic roasted chicken tastes great hot but can also be eaten cold.
Serve it with roasted vegetables and chop the leftovers to add to a salad.
Lemon, Thyme and Garlic Roasted Chicken
Lemon, Thyme and Garlic Roasted Chicken. A simple recipe that yields the perfectly crispy skin and tender meat. Serve it warm or cold.
- 1 whole chicken insides removed
- kosher salt
- 1 bunch fresh thyme about 6 stalks
- 6 garlic cloves minced
- 1/4 cup olive oil extra virgin
- ground black pepper
- 1 lemon
- Preheat the oven to 220°C
- Remove the leaves from 4 stalks of thyme and combine with olive oil and minced garlic in a small bowl. Set aside
- Rub the chicken generously with kosher salt.
- Make a pocket between the skin and breast of the chicken. Put some of the thyme, garlic and olive oil mixture and massage the breast. Make a few diagonal cuts on the chicken's legs. Rub some thyme, garlic and oil mixture inside the skin. Rub the remaining mixture over the chicken (getting some of it in between the skin and flesh wherever you can get a pocket)
- Cut the lemon in half and put it inside the cavity of the chicken along with the remaining 2 stalks of thyme
- Sprinkle pepper on the chicken. Put the chicken in a baking dish
- Bake in a preheated oven for 45 minutes. After 45 minutes, reduce the temperature to 160°C and bake for another 30-45 minutes until the chicken is fully cooked.
- Serve with roasted vegetables.
Replace Thyme with fresh sage or rosemary, or a combination of the three