This lemony chicken with thyme couldn't be easier but the results are truly magical!
INGREDIENTS
Servings: 6
Lemon zest
2 tsp, grated
Garlic
2 cloves, crushed
Fresh thyme
1 tsp, chopped
Butter
4 tbsp
Whole chicken
1 (4-lb), patted dry
Water
1/4 cup
DIRECTIONS
- Preheat the oven to 350° F (180° C/Gas mark 4).
- Mash lemon zest, fresh thyme, garlic cloves, softened butter (2 tbsp), salt (1/2 tsp), and ground black pepper (1/2 tsp) until combined.
- Spread the mixture under the chicken skin. Tie the drumsticks together. Tuck the chicken wings behind the breast.
- 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.
- 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.
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