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Lemon and Thyme Roast Chicken

Prep Time10 minutes
Cook Time50 minutes
Course: Dinner
Cuisine: American, French
Keyword: easy roast chicken, lemon and thyme roast chicken, paleo, paleo chicken pot pie, whole30

Ingredients

  • Free-range antibiotic and hormone free chicken (approx. 3 - 3.5 lbs)
  • Kosher Salt
  • Freshly-cracked black pepper
  • 8-10 sprigs fresh thyme
  • 1 lemon plus juice of 1/2 lemon
  • 6 to 7 garlic cloves smashed but skin left on

Instructions

  • Remove the chicken from fridge 1 hour before cooking and let it come to room temperature.
  • Preheat oven to 425F.
  • Pat the chicken dry with paper towel and liberally season the inside and outside with salt and pepper. Stuff the cavity with 1 lemon (cut in quarters), thyme, and garlic. Truss the bird so that the legs seal the cavity.
  • Transfer the chicken to an oven-safe skillet or Dutch oven and cook for 50 minutes or until the thickest part of the thigh registers between 165F and 175F, depending on your preference. (Personally, I like the dark meat to register 185F).
  • With the bird still in the skillet, add 2-4 sprigs of fresh thyme and the juice of 1/2 lemon to the rendered chicken juices. Using a large spoon or turkey baster, continuously baste the bird with the juices. Switch the oven to broil and broil the chicken until the skin is crispy, 2 to 3 minutes.
  • Transfer to a cutting board and let the chicken rest 10 minutes before carving.