Roast Chicken with Garlic, Lemon & Thyme

Roast Chicken with Garlic, Lemon & Thyme
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A whole roasted chicken basted with butter, fresh thyme, lemon, and garlic — tender, aromatic, and full of flavor, served with the most irresistible pan juices.

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Yields4 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
For the chicken
 1 whole chicken (about 4–4½ lbs / 1.8–2 kg)
 1 large lemon, halved
 1 head of garlic, halved horizontally
 4 sprigs fresh thyme (plus extra for garnish)
 2 tbsp olive oil
 2 tbsp unsalted butter, melted
 Salt and freshly ground black pepper, to taste
For the roasting pan
 1 onion, quartered
 1 carrots, cut into large chunks
 2 celery stalks, roughly chopped
 ½ cup dry white wine (optional, can substitute chicken broth)
 ½ cup chicken stock
Preheat & prepare the chicken
1

  1. Preheat oven to 425°F (220°C).

  2. Remove the chicken from the fridge 30 minutes before roasting to bring it to room temperature.

  3. Pat the chicken dry with paper towels — dry skin = crisp skin!

Season the chicken
2

  1. Rub the chicken all over with olive oil and melted butter.

  2. Generously season inside and out with salt and pepper.

  3. Stuff the cavity with:

    • The halved lemon

    • The halved garlic head

    • The thyme sprigs

Prepare the roasting pan
3

  1. Scatter the onion, carrot, and celery in the base of a roasting pan.

  2. Place the chicken on top of the vegetables (this creates natural roasting “trivet” and flavor base).

  3. Pour white wine and chicken stock into the pan.

Roast the chicken
4

  1. Place the pan in the preheated oven.

  2. Roast for 1 hour 15 minutes, basting occasionally with the pan juices.

    • If the skin starts to brown too quickly, loosely tent with foil.

  3. The chicken is done when:

    • A thermometer inserted into the thickest part of the thigh reads 165°F (74°C), and

    • The juices run clear when pierced.

Rest the chicken
5

  1. Transfer the chicken to a cutting board and cover loosely with foil.

  2. Let it rest for 10–15 minutes before carving — this helps the juices redistribute and keeps the meat tender.

Make the pan sauce (optional but recommended)
6

  1. Skim excess fat from the roasting pan.

  2. Place the pan over medium heat on the stove and simmer the remaining juices for 5 minutes, scraping up all the flavorful bits.

  3. Strain if desired and serve as a rich, lemony gravy.

Serving Suggestions
7

  • Serve with:

    • Roasted potatoes or parsnips

    • Green beans almondine or buttered Brussels sprouts

    • Rustic bread to soak up the pan juices

  • Wine pairing: A crisp Chardonnay, Sauvignon Blanc, or light Pinot Noir pairs beautifully.

Tips & Variations
8

  • Add butter under the skin: Gently lift the chicken skin and rub butter mixed with garlic and thyme underneath for extra moisture and flavor.

  • For extra-crispy skin: Air-dry the chicken uncovered in the fridge for 4–6 hours before roasting.

  • Citrus twist: Replace lemon with orange for a slightly sweeter, more aromatic roast.

  • Veggie base: Swap carrots for fennel or add potatoes to roast in the same pan.

  • Make it one-pan: Toss root vegetables like parsnips, beets, or baby potatoes around the chicken before roasting.

Ingredients

For the chicken
 1 whole chicken (about 4–4½ lbs / 1.8–2 kg)
 1 large lemon, halved
 1 head of garlic, halved horizontally
 4 sprigs fresh thyme (plus extra for garnish)
 2 tbsp olive oil
 2 tbsp unsalted butter, melted
 Salt and freshly ground black pepper, to taste
For the roasting pan
 1 onion, quartered
 1 carrots, cut into large chunks
 2 celery stalks, roughly chopped
 ½ cup dry white wine (optional, can substitute chicken broth)
 ½ cup chicken stock
Roast Chicken with Garlic, Lemon & Thyme
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