Lemon and Thyme Roast Chicken

By • February 22, 2010 7 Comments

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Author Notes: Most roast chicken recipes are wasted on me because of their complexity....let's see, shall I cook it at a high temperature, a low temperature, or start it high and finish low?  Should I baste it, or not?  Do I start it on the stove-top to brown on all sides and then transfer it to the oven to finish?  Do I cook it breast down, breast up, or on one of its sides, and do I leave it in one position, or roll it around from time to time?  Shall I tent it with foil part way through cooking, or not?  Do I cook it until my trusty digital thermometer tells me it has reached 165 ?, 170 ?, or 180 ??  Would that be the temperature of the breast or the thigh?  And where is it exactly, that I am supposed to place the freakin' thermometer?  Do I cook it until the breast meat is done, then remove the bird from the oven, cut-off its legs and thighs and put them back in the oven to finish?  Should I only cook one when the moon is full, and the tide high, while performing some funky Wiccan ritual in front of my stove? You get the picture, yes?.
The key to this recipe is its simplicity, and it consistently yields a bird more moist and flavorful than a recipe with any of the complications mentioned above, I know, because I've tried them ALL.
Oui, Chef

Serves 4

  • 1 (4-7 pound) roasting chicken (organically raised, free-range, and air chilled if you can)
  • 1 bunch fresh thyme
  • 1 lemon, quartered
  • 2 tablespoons softened butter
  • 2 tablespoons z'atar
  • kosher salt and ground black pepper to taste
  1. Preheat the oven to 400 ?. Remove the chicken giblets and rinse the chicken inside and out. Remove any excess fat and pat the outside dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the thyme and lemon.
  2. Truss the chicken by tying the legs together with kitchen string, and wrapping the wing tips tight to the body of the chicken. Rub the outside of the chicken with the softened butter and sprinkle again with salt, pepper and z'atar.
  3. Place the chicken on a rimmed, heavy sheet tray, or in a roasting pan, and place it in the oven.  Calculate the cooking time by figuring 15 minutes per pound, plus an additional 15 minutes regardless of the size of the bird.  For example, a 5.25 pound chicken would take  (5.25 x 15) = 79 minutes + 15 minutes = 94 minutes total cooking time. You may want to rotate the bird once during cooking to compensate for uneven temperature in your oven, but beside that, there is no flipping, rolling, basting etc.  Just leave the little darling alone. When the time is up, remove it from the oven , place it on a cutting board, tent it with foil, and let it rest 10-15 minutes before carving.

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