Ingredients
1 (3.5-4 lb) whole chicken
2 lemons, zested and sliced
4 fresh thyme sprigs, plus 1 tbsp chopped fresh thyme
6 garlic cloves, minced
2 tbsp olive oil
5 tbsp unsalted butter
1 tsp salt
1 tsp black pepper
Instructions
Preheat oven to 425°F (220°C)
Pat chicken dry and season cavity with 1 tbsp olive oil, half the thyme, and 3 cloves garlic
Rub remaining olive oil and garlic under the skin
Mix lemon zest, remaining thyme, and salt/pepper before massaging into skin
Place lemon slices in the cavity
Position chicken breast-side up on a rack over roasting pan
Transfer to oven and roast for 1 hour 15 minutes
Baste twice during cooking with pan juices
Let rest for 20-30 minutes before carving
Notes
Use fresh lemons and thyme for vibrant flavor
Remove neck and giblets if found in cavity beforehand
For dairy-free option, halve the butter amount and add extra olive oil
Carve into 4-6 serving portions and pair with roasted vegetables
Store leftovers in airtight container up to 3 days
- Prep Time: 15
- Cook Time: 75
- Category: High Protein Meals
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with skin (5 oz uncooked equivalent)
- Calories: 520
- Sugar: 1g
- Sodium: 300mg
- Fat: 45g
- Saturated Fat: 35g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg