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The Perfect Roasted Chicken

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Ingredients
  

  • 4-5 lb whole chicken
  • 3-4 tbsp olive oil (or butter)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves of garlic
  • 2 tbsp fresh thyme (plus a few sprigs for the inside)
  • 2 lemons

Instructions
 

  • Preheat the oven to 425 degrees. Prep the chicken by spatchcocking it and laying it flat on a large baking sheet or roasting pan with a wire rack. (see instructions above for tutorial on how to spatchcock a chicken)
  • In a small bowl, mix together the salt, pepper, thyme, and 1 clove of finely chopped garlic.
  • Drizzle the olive oil all over the chicken, and sprinkle your seasoning over the top. Use your hands to really massage the chicken to get the seasoning and oil on the entire surface.
  • Cut one of the lemons in quarters, and place the lemon wedges, 2 whole cloves of garlic, and a few sprigs of fresh thyme underneath the chicken. This will give a similar affect as stuffing the cavity if you were not spatchcocking. Cut the other lemon in thin slices and wedge a slice in between each of the wings and thighs.
  • Roast, uncovered, for 40-50 minutes. At the end, use a meat thermometer to check the temperature by inserting it between the breast and thigh, avoiding the bone. The temp should read 160 degrees.
  • Take it out of the oven and let it rest for at least 15-30 minutes to let the juices redistribute. If you cut into it too early, you will end up with a dry chicken because the juices will run out onto the pan.
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