Roast chicken with lemon and thyme
Crisp skin, juicy meat and potatoes roasted in the juices: a stress-free Sunday chicken.
- Total time
- 1 h 40
- Prep
- 15 min
- Cooking
- 1 h 15
- Resting
- 10 min
- Difficulty
- Easy
Method
-
Preheat the oven to 200 °C. Take the chicken out of the fridge 30 minutes before cooking.
- 200 °C
- Oven
-
Put the halved lemon and half the thyme inside the chicken. Rub the skin with the butter and season with salt and pepper.
- 5 min
-
Arrange the potatoes and garlic in the roasting pan, drizzle with olive oil, add the remaining thyme and sit the chicken on top.
- 5 min
- Roasting Pan
-
Roast for 1 hour 15 minutes, basting the chicken with its juices every 20 minutes.
- 1 h 15
- 200 °C
- Roasting
- Oven
-
Rest for 10 minutes under foil before carving.
- 10 min
Nutrition facts
Per serving, for the base recipe.
- Energy
- 640 kcal
- Protein
- 48 g
- Carbohydrates
- 32 g
- Fat
- 35 g
- Fiber
- 4 g
- Sugars
- 3 g
- Sodium
- 520 mg
Good to know
Allergens
- Milk
Suitable for diets
Season
- All Year
Categories
- Family
- Traditional
- White Meats
- Gluten Free
Reviews
100% would make it again
-
August 14, 2026, cooked the recipe
Très bon
Les proportions sont justes. J'ai juste ajouté un peu plus d'ail.
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