Lemon and Fresh Thyme Roasted Chicken
I had a ton of fresh thyme growing that I needed to use up, so I roasted a whole chicken with lemon and fresh thyme. Since it was warm outside, I used my “slow and low” roasting method so the oven wouldn’t heat the house. This easy lemon and fresh thyme roasted chicken recipe turned out delicious! The meat was moist and tender, and the flavor was fantastic, and it paired well with roasted baby Dutch yellow potatoes and my cucumber salad.
Lemon and Fresh Thyme Roasted Chicken
Ingredients:
- 5 lb. free-range whole chicken, rinsed
- 2 lemons
- 1 handful of fresh thyme
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 5-6 cloves of garlic
- ¼ yellow onion
How to Make a Lemon and Fresh Thyme Roasted Chicken:
Preheat the oven to 275 degrees.
Carefully rinse the chicken with cold water. Squeeze the lemon juice all over the entire bird, then place the lemon halves inside the cavity of the chicken.
Take ¾ of the thyme sprigs and remove the thyme leaves from the stems by holding the top of the sprig and stripping the leaves downward. Sprinkle the thyme leaves all over the bird.
Next, sprinkle the sea salt, freshly cracked pepper, and garlic powder ove over the entire bird to taste.
Place the remaining thyme (including stems) inside the cavity of the chicken along with the garlic and onion.
Coat your roasting dish or large Dutch oven with olive oil cooking spray, then place the chicken on a rack inside the dish.
Set the meat thermometer into the thickest part of the thigh; don’t touch the bone.
Roast uncovered for 3½-4 hours or until the thermometer reads 165-170 degrees. Side Note: I start basting the bird after 2 hours and repeat every ½ hour after that. For crispy skin, stop basting for the last hour of cooking.
Remove from the oven and let the bird “rest” for at least 10 minutes before carving. Serve and enjoy!
Equipment
Ingredients
- 5 lb. free-range whole chicken rinsed
- 2 lemons
- 1 handful of fresh thyme
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 5-6 cloves of garlic
- ¼ yellow onion
Instructions
- Preheat the oven to 275 degrees.
- Carefully rinse the chicken with cold water. Squeeze lemon juice over the entire bird, then place the lemon halves inside the cavity of the chicken.
- Take ¾ of the thyme sprigs and remove the thyme leaves from the stems by holding the top of the sprig and stripping the leaves downward. Sprinkle the thyme leaves all over the bird.
- Next, sprinkle the sea salt, freshly cracked pepper, and garlic powder over the entire bird to taste.
- Place the remaining thyme (including stems) inside the cavity of the chicken along with the garlic and onion.
- Coat your roasting dish or large Dutch oven with olive oil cooking spray, then place the chicken on a rack inside the dish.
- Put the meat thermometer into the thickest part of the thigh without touching the bone.
- Roast uncovered for 3½-4 hours or until the thermometer reads 165-170 degrees. Side Note: I start basting the bird after 2 hours and repeat every ½ hour after that. For crispy skin, stop basting for the last hour of cooking.
- Remove from the oven and let the bird "rest" for at least 10 minutes before carving. Serve and enjoy!
