Lemon thyme chicken with white wine and garlic takes this lemon roast chicken recipe to the next level. This post contains affiliate links.
You can't have too many roast chicken recipes; it's without a doubt a staple in my kitchen. What I love about this lemon herb chicken is that it doesn't require a long marinade like my juicy, buttermilk chicken. This truly is a simple roast chicken recipe.
The truth is roasting a whole chicken isn't usually a favourite for a busy weeknight meal. If you're on the go, you don't really have over an hour to roast a chicken. BUT, if you are home for the evening, why not roast a whole chicken?
What temperature should I roast a lemon herb chicken?
Roast a lemon herb chicken at 350F, this allows it to stay juicy and get a beautiful golden and crisp skin without burning.
This lemon chicken recipe really takes no prep, which is one of the best parts about this simple recipe. The chicken cavity is stuffed with lemon and garlic, and the skin is brushed with oil and sprinkled with dried thyme, salt and pepper.
This is the kind of recipe that I usually make on a Saturday or Sunday, when I'm puttering around my apartment–working on a project, cleaning or just generally being at home. Because it takes just ten minutes of prep and then cooks for an hour and a half, it means that I have some time to check off a few things on my list.
How do I know when roast chicken is cooked?
The best way to know for sure that your chicken is done cooking is to use a digital instant-read thermometer (this is the digital thermometer that I use). Insert the thermometer between the leg and the breast (this is the thickest part of thicken–be sure not to hit the bone). Once the thermometer reads 160F-165F the chicken is done.
Lemon Thyme Roasted Chicken
Ingredients
- 1 whole roasting chicken, about 3-4 lbs
- 2 tablespoon olive oil
- 4 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 lemons, divided
- 5 cloves garlic, divided
- ¼ cup white wine
- ¼ cup water
Instructions
- Preheat oven to 350F.
- Brush chicken with olive oil and sprinkle all over (and inside the cavity) with dried thyme, salt, pepper.
- Halve one lemon and stuff in the cavity of the chicken along with 2 cloves of garlic.
- Slice the second lemon, and arrange lemon slices and remaining 3 cloves of garlic in a baking dish. Add white wine and water.
- Place prepared chicken on top of lemons.
- Cover chicken with foil and roast for 30 minutes. Remove foil, baste and cook uncovered for 45 minutes to an 1 hour or until chicken is fully cooked.
Notes
This lemon thyme roasted chicken gets it’s beautiful, golden crisp colour from being brushed with olive oil before being sprinkled with thyme, salt and pepper. Let me know if you give it a try in the comments below.
Debra
This was not only easy in prep, but creates the juiciest roast chicken I’ve ever made! And the flavor is out of this world!
Louisa Clements
You’ve made my day, Debra! Thank you so much for the wonderful comment and for taking the time to share with me.
Shirley Clements
This is my all time favourite roast chicken recipe! Must make again, very soon!
Louisa Clements
Mine too! xoxo
Mark
I was looking for crockpot times for high and low? Thank you.
Louisa Clements
Hi Mark, this recipe is made in the oven and I have yet to try it in the slow cooker. You could probably try it on high for 4 to 5 hours, or “Low” for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF, and thighs reach 170ºF. Thanks!
Shirley Clements
My favourite roast chicken recipe!
Danielle
What pound chicken should you use? Barefoot contessa has a recipe that’s 5-6 pounds and she cooks at 425 for an hour and a half will ot cook lower and be done just the same?
Louisa Clements
Hi Danielle, the lower temperature will take slightly longer. It’s typically about 20 minutes per pound at 350F. The chickens I roast are usually 3-4lbs, I will add that to the recipe.
Shirley Clements
Making your yummy Lemon Thyme Roast Chicken for my dinner tonight! It’s the tastiest & moistest roast chicken EVER!
Marlene
This chicken looks like love on a platter – beautiful! I can imagine how wonderful your kitchen smelled while it was roasting.
Lou
Thank you Marlene!
La Cuisine d'Helene
Wow, does it look so good. It’s nice to make a roast chicken when the weather is cool and I find that it smells so nice in the house!
Lou
Thanks Helene, it really does make the house smell wonderful!
Sarah | (Cooking for) Kiwi & Bean
What is this “brunch” and “ballet” you speak of? :-) You are making me nostalgic for my 20-something Sundays! So much more relaxed and weekend-like than my new Sunday routine. Sigh.
I love a Sunday roast chicken…because it’s warm comforting Sunday food…but also because it leaves me with enough chicken to make enchiladas/pasta/etc. during the week!
Lou
Haha! I know Sarah, I’m trying to make the most of them while I can. Great idea to use the leftovers in enchiladas and pasta, I always find myself making a big pot of chicken noodle soup!