Easy Roast Chicken (Lemon and Thyme)
This easy roast chicken is juicy and tender on the inside, with crispy golden skin and delicious lemon and thyme flavour. Perfect for a Sunday roast, a smaller Christmas dinner or meal prep.
Servings: 6 servings
Calories: 326kcal
Ingredients
- 1.5 kg of Whole chicken
- 3 ½ tablespoons of Butter
- ½ teaspoon of Fine sea salt
- 1 teaspoon of Ground black pepper
- 10 g of Thyme
- 1 Lemon halved and pierced all over
Instructions
- Prep: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Prepare the bird: Remove 1.5 kg of Whole chicken from its packaging, check the cavity for any giblets and pat the skin dry with kitchen paper. Place the chicken breast-side up in a roasting tin.
- Coat the chicken: Melt 3 ½ tablespoons of Butter and pour it evenly over the chicken, making sure the skin is covered. Season with ½ teaspoon of Fine sea salt and 1 teaspoon of Ground black pepper.
- Add the lemon: Cut 1 Lemon in half and pierce the skin of each half a few times with a sharp knife. Put the lemon halves and 10 g of Thyme inside the cavity of the chicken.
- Roast the chicken: Roast in the oven for approximately 1 hour 20 minutes for a 1.5kg chicken, basting twice with the buttery pan juices. Start checking the temperature a little before the expected finishing time.
- Check for doneness Check that the chicken is fully cooked using a meat thermometer. The thickest part of the thigh and breast should reach 75°C/165°F, without the probe touching the bone.
- Rest the chicken: Remove the chicken from the oven and transfer it to a carving board. Leave it to rest for 15 minutes before carving.
Notes
- Cooking time will vary depending on the size of your chicken and your oven.
- For extra flavour, carefully loosen the skin and add some of the butter underneath.
- A chopped onion, carrot and celery in the bottom of the roasting tray will add flavour to the cooking juices.
- Pat the chicken dry before roasting for crispier skin.
- Use a thermometer for the most reliable cooking check.
- Allow the chicken to rest for 15 minutes before carving.
- Refrigerate leftovers within 2 hours and eat within 48 hours, or freeze promptly.
Nutrition
Serving: 1portion | Calories: 326kcal | Carbohydrates: 2g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 335mg | Potassium: 268mg | Sugar: 0.5g | Vitamin A: 461IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 2mg
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