Lemon-Thyme Roasted Chicken: Aromatic and Flavorful

Here’s a recipe for Lemon-Thyme Roasted Chicken, bursting with citrusy and herbal flavors:

Ingredients:

1 whole chicken (3-4 pounds)
1 lemon, halved
2 tablespoons olive oil
1 ½ teaspoons dried thyme (or 3 tablespoons fresh thyme leaves)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced (optional)
½ cup chicken broth (optional)

Instructions:

Preheat Oven: Preheat your oven to 425°F (220°C).
Prep the Chicken: Pat the chicken dry with paper towels. Tuck the wing tips under the body to prevent burning.
Lemon and Herbs: Stuff the cavity of the chicken with the lemon halves. In a small bowl, combine olive oil, dried thyme (or chopped fresh thyme), salt, and pepper. Rub the mixture all over the chicken, including under the skin (as much as possible) and inside the cavity.
Optional Garlic and Broth: If using, place the minced garlic cloves around the bottom of the roasting pan. Pour the chicken broth into the bottom of the pan as well (this helps keep the chicken moist and flavorful).
Roast the Chicken: Place the chicken breast-side up on a wire rack set in a roasting pan. This allows air to circulate around the chicken and promotes even cooking. Roast the chicken for 1-1 ½ hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Basting (Optional): For extra crispy skin, you can baste the chicken occasionally with the pan drippings during the last 20 minutes of roasting.
Rest and Serve: Once cooked through, transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Carve and Enjoy: Carve the chicken and serve with roasted vegetables, mashed potatoes, rice, or your favorite side dishes.

Tips:

If you don’t have fresh thyme, dried thyme is a perfectly acceptable substitute. However, fresh thyme will add a more vibrant flavor.
You can truss the chicken (tying the legs together with kitchen twine) for a more even presentation, but it’s not essential for cooking.
To check for doneness, insert a meat thermometer into the thickest part of the thigh (not touching the bone). The internal temperature should reach 165°F (74°C) for safe consumption.
Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can use it for sandwiches, salads, or other creative dishes.

This Lemon-Thyme Roasted Chicken is a simple yet satisfying meal that’s perfect for a weeknight dinner or weekend gathering. Enjoy the delicious combination of lemon and thyme that elevates the flavor of the chicken!