Garlic and Thyme Roasted Chicken
After a beautiful weekend, we were back to cloudy, cool weather here in Oregon, so I decided to roast a whole chicken for dinner. There is just something so comforting to me about roasting a chicken on cold days! My thyme plant was overflowing, so I decided to use garlic and thyme as my main seasonings on this bird. This garlic and thyme roasted chicken was simple to prepare and paired nicely with zucchini gratin, roasted asparagus, and dinner rolls.
Garlic and Thyme Roasted Chicken
Ingredients:
- 5 lb. chicken
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 5 large cloves of garlic
- ½ yellow onion, cut into wedges
- 3 tbsp butter, softened
- 1 clove of garlic, minced
- A handful of fresh thyme
- Olive oil cooking spray
How to Make a Garlic and Thyme Roasted Chicken:
Preheat the oven to 425 degrees.
Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels.
Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder to taste, then place the onion, garlic cloves, and remaining fresh thyme into the cavity.
Mix the butter, 1 clove of minced garlic, and 1 tsp fresh thyme leaves until well combined.
Carefully loosen the skin covering the breasts, and coat them with some of the butter mixture. Rub any leftover butter mixture over the skin and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and fresh thyme leaves to taste.
Place the bird on a roasting rack in a roasting pan or in a cast-iron skillet.
Insert a meat thermometer into the thickest part of the thigh, without touching the bone.
Place the chicken into the oven and roast for 1-1½ hours, or until the temperature reaches 180 degrees.
Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Enjoy.
Equipment
- Roasting Pan with Roasting Rack or a Large Cast-Iron Skillet
Ingredients
- 5 lb. chicken
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 5 large cloves of garlic
- ½ yellow onion cut into wedges
- 3 tbsp butter softened
- 1 clove of garlic minced
- A handful of fresh thyme
- Olive oil cooking spray
Instructions
- Preheat the oven to 425 degrees.
- Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels.
- Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder to taste, then place the onion, garlic cloves, and remaining fresh thyme into the cavity.
- Mix the butter, 1 clove of minced garlic, and 1 tsp fresh thyme leaves until well combined.
- Carefully loosen the skin covering the breasts and coat them with some of the butter mixture. Rub any leftover butter mixture over the skin and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and fresh thyme leaves to taste.
- Place the bird on a roasting rack in a roasting pan or in a large cast-iron skillet.
- Insert a meat thermometer into the thickest part of the thigh, without touching the bone.
- Place the chicken into the oven and roast for 1-1½ hours, or until the temperature reaches 180 degrees.
- Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Enjoy.
I am learning how to cook now. This seems like an easy and delicious recipe to try out. Where can I go wrong?
This is a lovely site I have just come upon, and this chicken looks so good I can almost smell it!
i love it. thank you for all…