This recipe for Lemon and Thyme Roasted Chicken is best if you prepare it the day before so all the flavours will infuse the chicken. Trust me. It’s worth the planning. When I think of Sunday Family Dinner, roasted chicken comes readily to mind. You would think a lot of time and effort has gone into preparing such an elegant meal. In fact, with a little planning, the prep work is minimal. But throw some flour on your face and sprinkle with water if you must before you sit down for dinner.
I pulled out all the stops with Chive Mashed potatoes (add butter, sour cream, chopped fresh chives and salt to mashed potatoes) and some roasted snap peas. Regardless what you serve, this Lemon and Thyme Roasted Chicken will take centre stage. Not a peep was to be heard at the dinner table as my family inhaled their meal.
Don’t forget to save any left over chicken meat for a second meal the next day. I love cooking a whole chicken and using it for Chicken Enchiladas the next day for supper. Two meals with minimal effort. Or chop up the chicken and freeze it for a day you want to make chicken soup. this is also a great opportunity for those who make your own broth to boil the bones. So much yummy flavour!
Lemon and Thyme Roasted Chicken
- 1 whole chicken
- 1/2 cup olive oil
- 1 lemon , thinly sliced
- 1-2 tsp dried thyme (or small batch fresh, coarsely chopped)
- 2 tsp salt
- 1 tsp black pepper
- 3 medium carrots , quartered
Place chicken in a large glass bowl. Drizzle oil overtop of chicken. Sprinkle thyme, salt and pepper all over chicken. Spread evenly with your hands if you wish. Layer lemon slices on top of chicken. Cover bowl tightly with seran wrap and keep in fridge over night.
The next day, peel carrots and chop into quarters. Layer on the bottom of a baking dish that will fit the chicken. Preheat the oven to 350 degrees. Add a small amount of water to the dish so the bottom is just covered. Place the chicken breast side up on top of the layered carrots. Remove the slices of lemons, and fresh thyme if you used, and stuff into the cavity of the chicken.
Cover with foil and cook for an hour. Remove the foil and continue to cook for an additional 30 minutes until the internal temperature of the chicken is at least 180 degrees F (82 degrees C). You can also test for doneness by doing the fork flake test near the drumstick.
Remove from the oven and let sit for 15 -20 covered in foil to allow the meat to rest.