Roasted Chicken With Lemon, Garlic, And Thyme

Name: Roasted Chicken With Lemon, Garlic, And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 lb) roasting chickens; 4 tablespoons unsalted butter, softened; 3 tablespoons minced fresh thyme, plus 1 handful for stuffing; 4 garlic cloves, chopped; 2 teaspoons fresh lemon zest; salt & freshly ground black pepper; 1 lemon, quartered; 1 onion, coarsely chopped; 3 celery ribs; 3 carrots, unpeeled cut into thirds; 1 onion, cut into quarters; 1 cup low sodium chicken broth; 2 teaspoons all-purpose flour

Servings: persons

1 (6 lb) roasting chickens
4 tablespoons unsalted butter, softened
3 tablespoons minced fresh thyme, plus 1 handful for stuffing
4 garlic cloves, chopped
2 teaspoons fresh lemon zest
salt & freshly ground black pepper
1 lemon, quartered
1 onion, coarsely chopped
3 celery ribs
3 carrots, unpeeled cut into thirds
1 onion, cut into quarters
1 cup low sodium chicken broth
2 teaspoons all-purpose flour

1
Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
2
In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
3
Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
4
Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
5
Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
6
Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
7
Roasted Chicken Variations:
8
Honey-Glazed Chicken:
9
Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
10
Soy-Ginger Chicken:
11
Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

481

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 1 (6 lb) roasting chickens, 4 tablespoons unsalted butter, softened, 3 tablespoons minced fresh thyme, plus 1 handful for stuffing, 4 garlic cloves, chopped, and more.

Yes, Roasted Chicken With Lemon, Garlic, And 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!