Name: Juicy Roast Chicken with Thyme
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 4
Cuisine: European
Ingredients: 1 whole chicken (about 4-5 lbs); 4 tbsp unsalted butter, softened; 3 tbsp fresh thyme leaves; 2 lemons, halved; 1 garlic bulb, halved crosswise; 1 large onion, quartered; 3 carrots, peeled and cut into chunks; 3 celery stalks, cut into chunks; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup chicken broth or white wine (optional)

Celebrate Christmas with a deliciously tender and flavorful Juicy Roast Chicken with Thyme. This dish features a golden, crispy skin and succulent, herb-infused meat, perfect as the centerpiece for your festive table. Aromatic thyme and garlic blend harmoniously with butter and lemon, creating an irresistible roast. With easy preparation and foolproof instructions, this recipe ensures a stress-free holiday dinner. Ideal for family gatherings, this roast chicken pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. Impress your guests with this elegant, mouthwatering dish that is as comforting as it is festive.

Recipe Tips and Tricks

Use fresh thyme for a stronger flavor.
Rotate the pan halfway through roasting for even cooking.
Tent with foil if the chicken browns too quickly.

Yield: Serves 4

Juicy Roast Chicken with Thyme

Succulent roast chicken with crispy skin, thyme, and lemon butter, perfect for a festive Christmas dinner centerpiece.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Additional Time 15 minutes

Total Time 2 hours 5 minutes

Ingredients

1 whole chicken (about 4-5 lbs)
4 tbsp unsalted butter, softened
3 tbsp fresh thyme leaves
2 lemons, halved
1 garlic bulb, halved crosswise
1 large onion, quartered
3 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth or white wine (optional)

Instructions

Preheat the oven to 425°F (220°C). Prepare a roasting pan with a rack.
Season the chicken: Pat the chicken dry with paper towels. Rub softened butter under the skin and on the surface. Sprinkle with salt, pepper, and fresh thyme.
Stuff the cavity: Insert lemon halves and garlic into the chicken cavity. Tie the legs together with kitchen twine.
Prepare the vegetables: Arrange onion, carrots, and celery at the bottom of the roasting pan. Drizzle with olive oil and sprinkle lightly with salt. Place the chicken on the rack over the vegetables.
Roast the chicken: Place the pan in the oven. Roast for 1 hour and 30 minutes, basting with pan juices every 20-30 minutes. If using broth or wine, pour it into the pan after 30 minutes.
Check doneness: The chicken is ready when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Rest the chicken: Remove from the oven and let rest for 15 minutes before carving to retain juiciness.

Notes

For extra crispiness, leave the chicken uncovered in the refrigerator for a few hours before roasting to dry the skin.
Use leftover drippings to make a rich gravy by simmering with flour and broth.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 598Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 22gCholesterol 163mgSodium 869mgCarbohydrates 13gFiber 3gSugar 5gProtein 43g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.