Everyone loves a roast dinner! Wow your family with this lemon and thyme roast chicken with crispy skin and succulent meat. The secret to a great roast is just a step away.
All you need is 15 minutes preparation and then the oven will do all the work and you will reap the rewards. A classic dish that has brought families together at the table for years.
I remember when I was younger I would watch my mum for hours preparing the Sunday roast and getting everything ready for us. Back then I didn’t realize the work that went into it so I really wanted to make it as simple as possible for us. Once you have your vegetables chopped up and chicken prepared, it’s time to sit back and enjoy some family time.
Alternatives Ingredients: Lemon and Thyme Roast Chicken
Everyone can agree a roast chicken is amazing, classic flavors such as lemon and thyme are a brilliant match but you can also use a variety of other flavors to spice it up. Such as honey and soy sauce or a Thai inspired Massaman flavor. Once you have mastered the basics of a roast chicken, make sure you try out these as well.
- Serve roast chicken with salad for a lighter lunch.
- Steam cauliflower or sweet potato for a side dish.
- Roast chicken breasts with no skin instead of a full roast chicken.
What to pair with your meal?
- For starters, you could have a light goats cheese tart with a balsamic reduction.
- For dessert, try a crispy Tarte Tatin. You can have it pre-made the day before. Or an Eton mess which is a very light combination of meringue and cream.
Serving Suggestions: Lemon and Thyme Roast Chicken
- Serve with some crispy and fluffy roast potatoes, a chicken gravy that is full of flavor and roasted vegetables from the tray.
- You could spice things up by making chicken wraps with roasted peppers, fresh salad leaves and a crunchy homemade coleslaw.
- Place your roasted chicken over a bed of rice so it can soak up all the juices from the chicken.
- Use the roast chicken for children’s lunches during the week, for example sandwiches and salads.
- Serve with a nice glass of wine such as a chardonnay or even a burgundy.
Other Chicken Recipes
- Chicken Thighs with Creamy Orzo
- Spicy Peri Peri Chicken Legs (Nando’s Fakeaway)
- Harissa Chicken Thighs with Saffron Rice
- The Best One Pot Chicken Cacciatore
- Chicken Tikka Masala
- Crispy Buffalo Chicken Wings
Store in the fridge for up to three days in a tightly sealed container or wrapped tightly with heavy-duty aluminum foil or plastic wrap.
Lemon and Thyme Roasted Chicken
- Meat Thermometer
- 1.2 kg Whole Small Chicken pat skin dry
- 2 large Carrots washed, peeled
- 4 stalks Celery washed
- 2 large Shallots peeled
- 1 head Garlic top and bottom cut off. no need to peel
- ½ large Lemon
- 10 Sprigs Thyme
- 40 g Unsalted Butter sliced thinly
- Drizzle of Olive Oil
- Pinch of Salt
- Pinch of Black Pepper
- 1 tablespoon Plain flour or Corn Flour
- 500 ml Chicken Stock
- Remove the chicken from the fridge 30 minutes before cooking.
- Pre-heat the oven to 200°C/180°C Fan/400°F.
- Chop the carrots and celery in to chunks. Cut the shallots into quarters.
- Cut the head of garlic at both ends exposing the garlic cloves.
- Slide your hand under the skin of the chicken and insert the butter all over the crown. Try to spread it out as much as possible. Wash you hands.
- Put all the vegetables into the oven tray. Season with salt, pepper and drizzle with olive oil.
- Season the chicken well with salt, pepper and drizzle with olive oil. Season liberally inside and out. Place the chicken on top of the vegetables. Wash your hands thoroughly.
- Cut the lemon in half and put the lemon and thyme into the cavity of the well seasoned chicken. Wash your hands again.
- Place the chicken into the middle shelf of the pre-heated oven and cook for 1 hour and 20 minutes at 200°C/180°C Fan/400°F. Cover with foil for the first 30 minutes.
- Leave the chicken for the first 30 minutes untouched. Remove the tin foil then baste the chicken every 20 minutes afterwards. Just tilt the oven tray and spoon over those delicious juices.
- If the crown of the chicken is getting too much color, make it a little foil hat to keep it from burning.
- Once it's done, pierce the chicken thigh to check that only clear juices run from it. The drumstick should also come away easily. If you have a meat thermometer, the internal temperature should be 75°C/165°F.
- Remove from the oven and leave the chicken to rest for 10 minutes on a tray or dish. Remove most of the vegetables from the tray and spoon around the chicken.
- To make this simple gravy that's packed with flavor place your oven dish on top of your stove and turn the heat on to a medium.
- Spoon off as much fat from the top as possible. You can use this on roast potatoes if you want.
- Add in the flour and stir for 2 minutes. Add in chicken stock slowly and stir to thicken your gravy and bring to the boil.
- Try to scrap off all the nice brown sticky bits around the tray and mash up the leftover vegetables such as the roasted garlic.
- Once the gravy reaches the desired thickness remove from the heat.
- To finish off your yummy gravy, slowly pour it through a sieve into a jug, to remove any lumps and pour into your serving gravy boat.
- Carve and serve your golden roasted chicken on a plate and generously pour over the gravy. Serve with roast potatoes and vegetables. Enjoy!
- Meat that is room temperature cooks more evenly than cold meat.
- Cooking times: 45 minutes per kilo and add an extra 20 minutes at the end.
- Baste every 20 minutes with the juices to ensure a succulent golden chicken.
- The chicken is done when you pierce the thigh and only clear juices come from it. Also the leg should come away easily. If you have a meat thermometer, the internal temperature should be 75°C/165°F.
- Never ever wash chicken, it only spreads bacteria around the sink and your kitchen.
- When using flour to thicken your gravy, make sure it is fully cooked out. Raw flour does not taste nice in a gravy.