Oven Roasted Whole Chicken with Lemon and Thyme
A flavorful roasted chicken infused with lemon, garlic, and thyme, perfect for a hearty meal.
Ingredients
Main
- 1 whole chicken Chicken, whole chicken, 3-4 pounds, cleaned
- 3 tbsp Olive Oil
- 3 pieces Lemon for juice, zest, and slices
- 1 head Garlic 5-6 cloves round sliced, 4-5 minced
- 1 bunch Thyme fresh sprigs or 1 tbsp dried
- 1 tbsp Cumin Powder
- 1 tsp Chili Flakes mixed with 1/2 tsp paprika
- 1 tsp Salt
- 1-2 lbs Potatoes, fingerling halved
- 1/2 tsp Black Pepper
- 2 tsp Soy Sauce
- 1 tbsp Unsalted Butter for basting
- 1/2 tsp Paprika
Instructions
- Pat dry the chicken and loosen skin on breasts and thighs.
- Rub chicken with olive oil, lemon zest, soy sauce, lemon juice, minced garlic, and salt. Insert lemon slices and garlic under skin, and thyme in cavity.
- Mix chili flakes, paprika, cumin, remaining salt, black pepper, and thyme. Rub half over the chicken skin. Seal in a bag and refrigerate overnight or at least 4 hours.
- Preheat oven to 375°F. Place potatoes in baking dish, top with chicken, and rub remaining spice blend on skin. Roast for 50-60 minutes until thigh reaches 165°F.
- Brush melted butter on chicken after roasting. Rest for 15-20 minutes before carving and serving.
Notes
Ensure the chicken reaches an internal temperature of 165°F for safety.