Lemon Thyme Roast Chicken

1:30:00

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.

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Ingredients
- Serves 6 +
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1 Free Range Chicken , approx. 3 - 3.5 lbs
to taste Kosher Salt
8 sprig Fresh Thyme
1/2 head Garlic
Directions HIDE IMAGES
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 sprig), 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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