Roast Chicken With Lemon & Thyme Recipe

Name: Roast Chicken With Lemon & Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 TBS minced fresh thyme OR; 2 TBS driec thyme;; 5 garlic cloves chopped OR; 3 tsp minced (from jar);; rind of whole lemon, grated finely;; 1 whole lemon (rind removed as above) cut into quarters from the top of the lemon;; 1 large roasting chicken;; Bakers string; Gravy:; 1/4 cup dry white wine;; 1 cup (approx) chicken broth;; 2 tsp cornflour (mixed with some of the broth above to make a paste).

Servings: persons

3 TBS minced fresh thyme OR
2 TBS driec thyme;
5 garlic cloves chopped OR
3 tsp minced (from jar);
rind of whole lemon, grated finely;
1 whole lemon (rind removed as above) cut into quarters from the top of the lemon;
1 large roasting chicken;
Bakers string
Gravy:
1/4 cup dry white wine;
1 cup (approx) chicken broth;
2 tsp cornflour (mixed with some of the broth above to make a paste).

1
Preheat oven to 220 degrees Celsius.
2
Mix 1st 4 ingredients in a bowl.
3
Rinse chicken and pat dry with paper towels. Place chicken in a roasting pan. Rub all but 1 TBS garlic/thyme oil over chicken. Sprinkle with sea salt & ground black pepper. Stuff quartered lemon into chicken cavity. Tie legs together with string.
4
Roast chicken for 20 mins, then reduce heat to 180 degrees Celsius for about 1 hour (till chicken golden in colour and drumsticks move freely when tugged slightly).
5
Lift chicken and tilt slightly allowing juices to empty into pan. Transfer chicken to serving platter and make a tin-foil tent over the top to keep warm.
6
Pour pan juices into large measuring cup. Spoon any fat off the top. Add wine to pan, place over high heat, bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices; add enough chicken broth to cup to measure 1 and 1/2 cups.
7
Return broth mixture to roasting pan, mix cornflour paste with reserved garlic & thyme oil (see above) and whisk into broth mixture. Boil gravy in roasting pan (set over 2 burners) until slightly thickened stirring continuously (about 2 minutes). Season to taste and pour into gravy boat to be served with chicken.
8
Enjoy

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 TBS minced fresh thyme OR, 2 TBS driec thyme;, 5 garlic cloves chopped OR, 3 tsp minced (from jar);, and more.

Yes, Roast Chicken With Lemon & Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Lemon & Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions