Herb-Infused Roast Chicken with Thyme

Herb-Infused Roast Chicken with Thyme

Elevate your dinner table with this Herb-Infused Roast Chicken, a dish that marries the earthy aroma of fresh thyme with the zesty brightness of lemon. The succulent meat, perfectly roasted to golden perfection, is infused with an aromatic blend of garlic and olive oil, making it a feast for both the eyes and palate. Roasting chicken has been a culinary tradition since ancient civilizations, symbolizing celebration and abundance. This recipe captures that essence, inviting warmth and joy into your home. Pair it with seasonal vegetables or a crisp salad for a delightful and balanced meal.

Servings: 6

Ingredients

  • Whole chicken (1 (about 4-5 pounds))
  • Olive oil (1/4 cup)
  • Salt (1 tablespoon)
  • Black pepper (1 teaspoon)
  • Fresh thyme (1/4 cup, chopped plus sprigs for stuffing)
  • Garlic (6 cloves, minced)
  • Lemon (1, zested and juiced)
  • Vegetable broth (1 cup)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the chicken under cold water and pat it dry with paper towels. Ensure the skin is dry for optimal crispiness.
  3. In a small bowl, mix together the olive oil, salt, black pepper, minced garlic, lemon zest, and lemon juice to create a marinade.
  4. Rub the chicken all over with the olive oil mixture, making sure to coat the skin and get under the wings for maximum flavor.
  5. Stuff the cavity of the chicken with fresh thyme sprigs for an aromatic infusion.
  6. Tie the legs together with kitchen twine to ensure even cooking and a lovely presentation.
  7. Place the chicken on a roasting rack in a roasting pan, breast side up.
  8. Roast the chicken in the preheated oven for 15 minutes to achieve a beautiful golden color.
  9. Reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour and 15 minutes, basting with vegetable broth every 20 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  10. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a moist and tender result.
  11. Serve the roast chicken garnished with additional thyme sprigs and enjoy with your choice of sides.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 1 hour 30 minutes • Calories: 400 • Fat: 22g • Carbs: 0g • Protein: 44g • Sodium: 800mg • Sugar: 0g