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RECIPE
6 INGREDIENTS 11 STEPS 1hr 30min

Lemon Thyme Roast Chicken

4.5
2 Ratings
Lemon, thyme and garlic are the perfect combination in this roast chicken recipe. If you dry the chicken out thoroughly enough, you'll get a delicious crispy skin.
Lemon Thyme Roast Chicken Recipe | SideChef
Lemon, thyme and garlic are the perfect combination in this roast chicken recipe. If you dry the chicken out thoroughly enough, you'll get a delicious crispy skin.
When I’m not working on my PhD in Art History, I’m cooking, making videos, photographing and eating (usually in that order!)
http://cookprimalgourmet.com/
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When I’m not working on my PhD in Art History, I’m cooking, making videos, photographing and eating (usually in that order!)
http://cookprimalgourmet.com/
1hr 30min
Total Time
$2.50
Cost Per Serving

Ingredients

Servings
6
US / METRIC

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Nutrition Per Serving

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CALORIES
497
FAT
34.3 g
PROTEIN
42.8 g
CARBS
4.1 g

Cooking Instructions

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Step 1
Remove Free Range Chicken (1) from fridge and allow to come to room temperature before cooking.
Step 2
Preheat your oven to 425 degrees F (220 degrees C).
Step 3
Rinse chicken under cold water and dry thoroughly with kitchen towel (you want it bone dry).
Step 4
Liberally season the inside and outside of the bird with Kosher Salt (to taste) and Ground Black Pepper (to taste) .
Step 5
Stuff the cavity with Lemon (1) cut into halves, Fresh Thyme (8 sprigs) , and Garlic (1/2 head) (smashed but skin left on). Truss the bird so that the legs seal the cavity.
Step 6
Place the trussed bird at the bottom of a Dutch oven or oven-safe skillet (cast-iron is perfect for this) and transfer into the preheated oven.
Step 7
Cook for 50 minutes without opening the oven door.
Step 8
After 50 minutes, insert a meat thermometer into the deepest part of the thigh. The thermometer should read 160 degrees F (70 degrees C). If the reading is below 160 degrees F, place the bird back in the oven and retest every 10 minutes.
Step 9
Remove from oven. With the bird still in the Dutch oven or skillet, add 2-4 sprigs of fresh thyme and a few slices of Lemon (1) to the rendered chicken juices.
Step 10
With a large spoon or turkey baster, continuously baste the bird with the juices for a few minutes. This will impart a lot of flavor to the whole bird and allow the residual heat to bring the chicken up to an internal temperature of 165 degrees F (75 degrees C) – the safe temperature to consume poultry.
Step 11
Transfer to a cutting board and carve accordingly. Enjoy!

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4.5
2 Ratings
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Nutrition Per Serving
Calories
497
% Daily Value*
Fat
34.3 g
44%
Saturated Fat
9.1 g
45%
Trans Fat
0.0 g
--
Cholesterol
200.2 mg
67%
Carbohydrates
4.1 g
1%
Fiber
0.8 g
3%
Sugars
0.6 g
--
Protein
42.8 g
86%
Sodium
161.2 mg
7%
Vitamin D
--
--
Calcium
59.4 mg
5%
Iron
3.2 mg
18%
Potassium
57.4 mg
1%
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