Description
A simple and flavorful recipe for roast chicken infused with lemon, thyme, and spring garlic.
Ingredients
Scale
- 3 to 4 pounds whole chicken
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges
- 1 head of spring garlic, cloves separated and peeled
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the whole chicken dry with paper towels and place it breast-side up in a large roasting dish.
- Drizzle olive oil over the chicken, ensuring it’s evenly coated, then sprinkle sea salt and black pepper over the entire bird, including the cavity.
- Stuff the cavity with lemon wedges, peeled spring garlic cloves, and fresh thyme leaves.
- Pour chicken broth into the roasting pan around the chicken.
- Roast the chicken in the oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Halfway through cooking, baste the chicken with the juices from the pan.
- Once cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes before carving.
- Serve the chicken with pan juices drizzled over the top.
Notes
- For added aroma, consider adding sprigs of rosemary or parsley into the cavity.
- For extra crispy skin, broil the chicken for an additional 3 to 5 minutes after roasting.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Roast Chicken with Lemon, Thyme & Spring Garlic