Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method

Name: Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: knob of butter; 1 lemon (juiced and zested); olive oil; 6 roasted garlic pieces; salt and pepper; 1 bunch of thyme; 1 kilogram whole chicken

“Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method might be just the main course you are searching for. This recipe serves 4 and costs $1.21 per serving. One portion of this dish contains about 23g of protein, 36g of fat, and a total of 429 calories. A mixture of roasted garlic pieces, juice of lemon, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Not a lot of people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and ketogenic diet. Overall, this recipe earns a not so outstanding spoonacular score of 37%. Users who liked this recipe also liked Roast chicken with Garlic, Lemon and Thyme, Easy Garlic Lemon Thyme Chicken, and Easy Roasted Chicken With Lemon, Thyme And Garlic.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter1 knob
Juice of lemonjuiced and zested1
Olive oil4 servings
Roasted garlic pieces6
Salt and pepper4 servings
Thyme1 bunch
Chicken1 kg

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Heat your oven to 220 C (only for 10 minutes, before turning it down to 180 C)Take lemon zest,roasted garlic, butter and 1/2 the bunch of thyme and fill the underside of the chicken skin. This way all your flavours are seeping into your meat.Pat chicken dry with paper towel, rub the chicken all over with a 2tsp of salt, pepper and olive oil. Not only are you further flavouring the chicken, but the chicken skin will be crispier when roasted.Put chicken on to a roasting pan, pour lemon juice around it. Put lemon skins and remaining thyme underneath the chicken.Roast for 10 minutes on 220C, then lower the heat to 180 C and cook for a further 25- 35 mins depending on how large the chicken is.You can check if your chicken is ready by inserting a skewer/ fork into the thickest part ( thigh). If the juices run clear, your chicken is ready. If its still is pink, leave it in for a couple more minutes.Take chicken out, keep warm and rest the chicken while you make the sauce.Sauce on the side: Deglaze the roasting pan with a little white wine and chicken stock, bring to a simmer.
2
Add a cornflour mixture (water and cornflour) till you are happy with the consistency of the sauce. Season to tasteYUM, its all the lemony, buttery, garlicky thyme goodness