Description
A simple and delicious recipe for Roast Chicken with Lemon, Thyme & Spring Garlic that is perfect for any occasion.
Ingredients
Scale
- 3 to 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, quartered
- 1 head of spring garlic, cloves separated and peeled
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup chicken broth
Instructions
- Preheat your oven to 425°F.
- Pat the chicken dry with paper towels and place it in a roasting pan.
- Rub the olive oil all over the chicken, then season it generously with salt and black pepper, making sure to season the cavity as well.
- Stuff the cavity with the quartered lemon, spring garlic cloves, and thyme.
- Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
- Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.
- Once done, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
- Serve with the pan juices drizzled over the top.
Notes
- For extra flavor, try adding a few sprigs of rosemary or parsley to the cavity along with the lemon and garlic.
- If you prefer crispy skin, broil the chicken for an additional 3-5 minutes after roasting to achieve a golden finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: varies
- Fat: 24g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies