I learned to perfectly roast a chicken about a year ago and it has become one of my favorite dishes. I’ve roasted a chicken on date nights in, for family gatherings, when I hosted a dinner party for some girlfriends. It’s the perfect main all year round. If you follow the recipe below I promise you the most delicious chicken ever. I used to not be the biggest fan of chicken but once I learned how to properly roast a chicken I became a bit obsessed. It’s so incredibly versatile and can be seasoned and served in so many ways. Not to mention the aromatic thyme and lemon that season’s this chicken is a lovely scent to greet you at the door and fill your home with comfort!
Roast Chicken with Lemon and Thyme
Ingredients:
1 raw chicken
2 Tbsp olive oil
A dash of salt
A dash of pepper
A dash of garlic
1 lemon
1 bunch of thyme
Tools:
I attempted to use a metal pan when my porcelain dish broke but the chicken just wasn’t nearly as delicious and pretty dry. I’ve never once had this problem with ceramic.
Cooking thermometer
Baster
Twine
Directions:
Preheat the oven to 430 degrees.
The size of your chicken can depend on your guest count, I tend to get a bigger one so we can transition the roast chicken to pulled chicken for salads or sandwiches throughout the week.
Once I’ve removed my chicken from its packaging I set it in my pan with the legs facing towards me and remove the insides. This is typically placed inside a bag resting inside the chicken. I tend to just throw this part out, although I know people who cook this as well.
From here I start to season the chicken. First, I take my bottle of olive oil and drizzle about 2 Tbsp over the entire chicken then I cut lemons in half and squeeze them over the chicken. Quick tip, squeeze the lemon between your fingers to catch any seeds that may fall out. Once the lemon rind is the only thing left, place it inside the chicken cavity. For a chicken with a strong citrus flavor cut a few lemon slices and place them right on the skin.
Next, take about 6 thyme twigs and remove the leaves from the stem, sprinkling them over the chicken as you go. I take a hand full of twigs and stuff them into the cavity as well.
My last step is to season the entire chicken with a dash of salt, pepper and garlic powder. Lastly, tie together the legs of the chicken with twine. This will help the chicken cook more evenly.
Now pop your beautifully seasoned chicken into the oven.
The cooking time will vary depending on the size of your chicken and the strength of your oven. I have never been able to perfect the exact timing but it’s about 3 hours at 430 degrees.
At the one hour mark open your oven, take the chicken out and use the baster to coat the top of your chicken with the juice from the bottom of the baker. Continue to do this every hour until the chicken is done.
This is a good time to check the internal temperature of the chicken with your thermometer which should read 165 degrees. Be sure to place your thermometer in the thickest part of a chicken which is right between the breast and the thigh. When your chicken is cooked to perfection take all the juices from the bottom and pour them into a gravy boat for serving.
To find more inspiration check out My NYC Kitchen!
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