Lemon-Thyme Whole Roasted Chicken
Recipe GLPR323f09a7f3913d
A succulent whole roasted chicken infused with bright lemon and aromatic thyme. This simple yet elegant dish features a herb-seasoned bird with bay leaves and butter tucked inside, creating tender, flavorful meat perfect for a family meal. The bird roasts until the skin is golden and the meat reaches a safe internal temperature.
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Ingredients
4½ pounds Whole chicken
2 Lemons
1 handful Fresh thyme
2 Bay leaves
2 tablespoons Butter, cubed
1 tablespoon Salt
Directions
Preheat your oven to 425°F (220°C). Pat the whole chicken dry inside and out with paper towels to ensure crispy skin.
Cut the lemons in half. Place the lemon halves and fresh thyme sprigs into the cavity of the chicken.
Insert the bay leaves into the cavity alongside the lemon and thyme.
Distribute the cubed butter pieces evenly under and around the cavity opening.
Rub the outside of the chicken with salt, distributing it evenly over all surfaces.
Optionally, tie the legs together with kitchen twine to hold the shape during roasting.
Place the chicken breast-side up on a roasting pan. Roast in the preheated oven for approximately 50 minutes to 1 hour.
The chicken is done when the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Check with an instant-read thermometer inserted into the thigh without touching bone.
Remove from the oven and let rest for 5-10 minutes before carving and serving.
