Classic Lemon & Thyme Roast Chicken

Classic Lemon & Thyme Roast Chicken

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This is an oldie, and most certainly a goodie. Classic roast chicken is must have in everyone’s repertoire and with this recipe, you’ll never be short of dinner guests!

  • 1 chicken- whole bird
  • 2 lemons, cut into slices
  • Bunch of thyme
  • 3 cloves of garlic, roughly chopped
  • Freshly milled salt and pepper for seasoning
  • Small knob of butter
  • Olive oil
1. Preheat oven to 180’C.
2. Clean the chicken and pat dry with kitchen paper.
3. Rub a lemon half all over the chicken skin and within the cavity. Do the same with a piece of cut garlic.
4. Stuff the lemons, garlic, thyme and butter in the cavity and more lemons, thyme and garlic between the breast and the skin. The skin should be loose enough to get pieces underneath.
5. Pat salt and pepper over the skin then drizzle with olive oil
6. Put chicken on a roasting rack in a large baking dish.
7. Roast in the oven for 1 hour (fan forced) or 1.5hrs for a regular oven.
8. Chicken is ready when pierced with a skewer and juices run clear or when the drumstick is easily loosened when jiggled.
9. Allow to rest for 10 minutes before carving.
Tips and Tricks:
*Cook the chicken at 180’C for 20-30 minutes for every 500g of chicken (depending on your oven strength).
*If you want to turn the juices into gravy, remove chicken from baking dish and pour juices into a saucepan, removing the fat. Deglaze with white wine and scrap pan to clean and integrate flavours cooked onto the pan.
*You can also add vegetables, such as potatoes and carrots, to the roasting pan and bake together with the chicken.
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