Servings: 6
Lemon zest 
2 tsp, grated
2 cloves, crushed
Fresh thyme
1 tsp, chopped
4 tbsp
Whole chicken
1 (4-lb), patted dry
1/4 cup
Lemony Chicken (Really Easy!)
15 m
1 h 5 m
Ready in:
1 h 20 m
  1. Preheat the oven to 350° F (180° C/Gas mark 4). 
  2. Mash lemon zest, fresh thyme, garlic cloves, softened butter (2 tbsp), salt (1/2 tsp), and ground black pepper (1/2 tsp) until combined.
  3. Spread the mixture under the chicken skin. Tie the drumsticks together. Tuck the chicken wings behind the breast.
  4. Place the chicken on the rack fitted into a roasting pan. Brush the chicken with melted butter. Sprinkle with salt and ground black pepper. Pour water into the pan.
  5. Roast in the preheated oven for 50 minutes. Set the temperature to 425° F (210° C). Roast for 15 minutes, or until the thermometer inserted into the thickest part of the chicken thigh registers 165° F (73° C). Before carving, allow to rest for 15 minutes.