There’s something magical about a perfectly roasted chicken—the golden, crispy skin, the juicy, flavorful meat, and that irresistible aroma filling the kitchen. This Roasted Chicken with Lemon and Thyme is one of my go-to meals when I want something hearty, comforting, and deceptively simple. Whether it’s a cozy Sunday dinner or a special gathering, this dish always impresses with minimal effort.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor – Just a handful of fresh ingredients create an incredible depth of flavor.
- Juicy Every Time – With my chef-approved roasting technique, you’ll never have dry chicken again.
- Perfect for Leftovers – Use extra meat for sandwiches, salads, or a quick soup!
- An Impressive Yet Effortless Meal – Feels fancy but couldn’t be easier.
Ingredients Breakdown
- Whole Chicken (4-5 lbs) – Look for an organic or free-range bird for the best flavor.
- Lemon – Adds brightness and caramelizes beautifully in the oven.
- Fresh Thyme – Gives that unmistakable earthy, herbaceous aroma.
- Garlic – Roasts to sweet perfection and infuses every bite.
- Olive Oil or Butter – Helps get that crispy, golden skin.
- Salt & Pepper – Essential for the best seasoning.
Pro Tips
- Pat the Chicken Dry – This helps the skin get super crispy.
- Room Temperature Chicken – Let your bird sit out for 30 minutes before roasting for even cooking.
- Tuck the Wings – Prevents burning and helps with even roasting.
Step-by-Step Instructions
Follow these easy steps, and you’ll have the most flavorful roasted chicken on your table in no time!
- Preheat the oven to 425°F (220°C). This high heat helps crisp up the skin immediately.
- Prepare the chicken: Remove the giblets, pat dry with paper towels, and place in a roasting pan or cast-iron skillet.
- Stuff with aromatics: Cut the lemon into quarters and place inside the cavity along with a handful of fresh thyme sprigs and smashed garlic cloves.
- Season generously: Rub the entire bird with olive oil or melted butter, then sprinkle with salt and black pepper.
- Roast: Place the chicken breast-side up and roast for 45-50 minutes, or until the juices run clear and a thermometer inserted in the thickest part reads 165°F (75°C).
- Rest before slicing: Let the chicken rest for 10-15 minutes before carving—this keeps it juicy!
Chef’s Tips and Tricks
- Use a Meat Thermometer – Ensures you don’t undercook or overcook.
- Don’t Skip the Resting Time! – Letting the chicken rest locks in all those flavorful juices.
- Enhance the Skin – For restaurant-style crispiness, baste the chicken with pan drippings halfway through roasting.
Recipe Variations and Serving Suggestions
Variations
- Garlic Butter Upgrade – Swap olive oil for garlic-infused butter for extra richness.
- Try Different Herbs – Swap thyme for rosemary or sage for a twist.
- Spicy Kick – Add a sprinkle of smoked paprika or chili flakes.
Serving Ideas
- With Mashed Potatoes – The ultimate comfort food combo!
- Over a Salad – Slice up leftovers and serve over a fresh green salad with a lemon vinaigrette.
- With Crusty Bread – Perfect for mopping up those pan juices!
FAQs
Can I make this ahead of time?
Yes! You can season the chicken a day ahead and leave it in the fridge uncovered for extra crispy skin.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
Can I freeze the roasted chicken?
Absolutely! Shred the meat and freeze it in portions for up to 3 months.
What can I do with the carcass?
Make homemade chicken broth! Simmer the bones with vegetables and herbs for a rich, nourishing stock.
Roasted Chicken with Lemon and Thyme
Roasted Chicken with Lemon and Thyme
Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 4-6
Ingredients:
- 1 whole chicken (4-5 lbs)
- 1 lemon, quartered
- 4-5 sprigs fresh thyme
- 4 garlic cloves, smashed
- 2 tbsp olive oil or melted butter
- Salt and black pepper, to taste
Instructions:
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry and place in a roasting pan.
- Stuff the cavity with lemon, thyme, and garlic.
- Rub olive oil or butter over the skin and season generously with salt and pepper.
- Roast for 45-50 minutes, until the internal temperature is 165°F.
- Let rest for 10-15 minutes before carving.
There you have it—your new favorite roasted chicken recipe! Whether it’s a cozy weeknight dinner or a stunning centerpiece for a gathering, this dish never fails. If you try this recipe, let me know how it turned out in the comments, or tag your creations with #TheKitchensAid on social media. I’d love to see your delicious masterpiece!