Roast Chicken with Lemon, Garlic and Thyme

    1 hour 10 min

    As far as herbs go, I think fresh thyme works best with chicken. I sometimes add four or five bulbs of green garlic (young garlic that looks like baby leeks) when it's in season and if I find it at the farmers' market.

    61 people made this

    Serves: 10 

    • 2 lemons
    • 2 whole chickens
    • 2 large onions, peeled and quartered
    • 6 shallots, coarsely chopped
    • 8 cloves garlic, unpeeled
    • 3 tablespoons olive oil
    • salt and freshly ground black pepper to taste
    • 100g (4 oz) butter, softened
    • 8 sprigs fresh thyme

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas mark 5. Lightly grease a medium baking dish.
    2. Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the centre of the prepared baking dish. Place onions, shallots and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.
    3. Bake 20 minutes in the preheated oven. Increase temperature to 200 C / Gas mark 6, and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink and juices run clear. Allow to cool about 15 minutes before serving.

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    Reviews in English (40)


    Altered ingredient amounts. Made this with chicken breasts and just lowered the amounts used. was absolutely lovely, will be doing thia again  -  17 Aug 2009


    Really lovely recipe  -  17 Aug 2009


    This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or any other contraption I come up with makes much difference. Tastes great, but I probably won't make again for that reason.  -  13 Jun 2002  (Review from Allrecipes US | Canada)