Roast Chicken with Lemon & Thyme
A timeless classic reimagined with bright lemon, earthy thyme, and rich garlic oil. This roast chicken delivers crispy skin, juicy meat, and vibrant flavors, perfect for family dinners or intimate meals. Simple yet sophisticated, it’s nourishing and versatile for leftovers like wraps or salads.
Equipment
- 1 Roasting pan With wire rack if possible
- 1 Meat thermometer To check internal temp
- 1 Basting brush For applying garlic oil
- 1 Sharp knife For carving
Ingredients
- 3510 g Whole chicken Skin-on, cleaned
- 400 g Fresh lemon Cut in quarters
- 40 g Thyme Fresh
- 8 g Salt Adjust to taste
- 5 g White peppercorns Cracked
- 120 g Garlic oil Homemade or store-bought
Instructions
- Preheat oven to 200°C (392°F). Pat the chicken dry with paper towels, focusing on the skin for crispiness. Remove wings if desired (save for stock).
- Cut lemons into halves or quarters. Stuff the chicken cavity with half the thyme and the lemon pieces to infuse flavor during roasting.
- Season the chicken skin with salt and freshly cracked white peppercorns. Drizzle generously with garlic oil, ensuring even coverage for browning.
- Place the chicken on a wire rack over a roasting pan. Roast for 45–55 minutes, or until the internal temperature reaches 75°C (167°F).
- Remove from oven and let the chicken rest for 10–15 minutes to lock in juices. Carve or shred as desired for serving.
Notes
- erving Ideas: Pair with mashed potatoes and roasted carrots for dinner, or use leftovers in sandwiches, wraps, or rice bowls. Try a Mediterranean platter with hummus, olives, and flatbread.
- Variations: Swap thyme for rosemary, add paprika for spice, or use orange zest for a citrus twist. For vegetarians, roast cauliflower with the same seasonings.
- Tips: Use free-range chicken for richer flavor. Store lemons in the fridge for up to 3 weeks, thyme in a damp towel for 10 days, and garlic oil in a cool, dark place for 2 weeks.
- Pairings: Non-alcoholic: Lemon Mint Sparkler. Alcoholic: Sauvignon Blanc or light pilsner.
- Storage: Refrigerate cooked chicken for 3–4 days or freeze for up to 3 months.