Lemon Thyme Roasted Chicken 🐔🍋 | Tender & Juicy
This Lemon Thyme Roasted Chicken is juicy, golden, and infused with the bright freshness of lemon and earthy aroma of fresh thyme. A comforting and elegant main dish perfect for family dinners or special gatherings.
Equipment
- - Roasting pan or baking dish
- - Meat Thermometer (optional)
- - Basting brush
- - Zester or microplane
Ingredients
- - 1 whole chicken about 4 lbs
- - 2 lemons 1 sliced, 1 juiced
- - 6–8 sprigs of fresh thyme
- - 4 cloves garlic smashed
- - 2 tbsp olive oil
- - 2 tbsp unsalted butter melted
- - Salt and black pepper to taste
- - 1 tsp paprika optional, for color
- - 1 onion quartered
- - 1 cup chicken broth or water for the pan
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
- Season the inside of the chicken cavity with salt and pepper. Stuff with the onion, garlic, a few lemon slices, and 3–4 thyme sprigs.
- In a small bowl, mix olive oil, melted butter, lemon juice, paprika, salt, and pepper.
- Gently loosen the skin over the chicken breasts and rub some of the mixture under the skin. Rub the rest all over the chicken.
- Tuck remaining lemon slices and thyme sprigs under the wings and legs.
- Pour chicken broth into the pan around the chicken.
- Roast for 60–75 minutes, or until internal temperature reaches 165°F (74°C) and skin is golden brown.
- Baste the chicken once or twice with pan juices while roasting for extra flavor.
- Let rest for 10–15 minutes before carving. Serve with roasted vegetables or crusty bread.