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Roasted Lemon and Thyme Chicken

Juicy Roasted Lemon and Thyme Chicken

This juicy roasted lemon and thyme chicken is an easy, family-friendly recipe perfect for busy weeknights. Delicious, simple, and ready to impress!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 1 whole chicken 4–5 lbs
  • 2 lemons 1 sliced, 1 halved
  • 8 sprigs fresh thyme
  • 4 cloves garlic smashed
  • 2 tbsp olive oil
  • 2 tbsp butter melted
  • Salt and pepper to taste
  • Optional: 1 onion quartered

Instructions
 

  • Preheat oven to 425°F (220°C). Pat chicken dry.
  • Season chicken cavity and skin generously with salt and pepper.
  • Stuff cavity with lemon halves, garlic, and thyme.
  • Place onion, lemon slices, and extra thyme in roasting pan.
  • Mix olive oil and melted butter; brush all over chicken.
  • Roast breast-side up for 1 hr 15 min to 1 hr 30 min, basting once or twice.
  • Check internal temp (165°F at thigh). Let rest 10–15 min before carving.

Notes

  • Chicken Size Matters: A 4–5 lb chicken is the sweet spot — big enough for leftovers but not so big it takes forever to cook.
  • Pat It Dry: Seriously, don’t skip drying the chicken with paper towels. It’s the secret to that gorgeous golden, crispy skin.
  • Fresh Herbs = Big Flavor: Fresh thyme gives the best pop of herbal flavor, but if you're in a pinch, dried thyme works too (just use 1/3 the amount).
  • Lemon Game: Roll the lemons on the counter before slicing — it helps release more juice and aroma.
  • Don't Overcook: Trust that meat thermometer! Overcooked chicken = sad, dry chicken.
  • Baste for Glory: A quick pan juice baste halfway through roasting keeps everything extra juicy.

🥡 Storage and Make-Ahead Tips

  • Leftovers: Store carved chicken in an airtight container in the fridge for up to 4 days.
  • Freezer-Friendly: Slice or shred leftover chicken, place in a zip-top bag (press out the air), and freeze for up to 3 months.
    Pro Tip: Freeze some pan juices separately for reheating — it keeps the chicken moist!
  • Reheating:
    • Oven: Cover loosely with foil and warm at 325°F until heated through.
    • Microwave: Cover with a damp paper towel to prevent drying out.
  • Make-Ahead:
    • You can season and stuff the chicken up to 24 hours in advance. Just keep it tightly wrapped in the fridge until ready to roast.
    • Let the chicken sit at room temperature for about 30 minutes before cooking to promote even roasting.