Roasted Chicken with Thyme (Printable)
Aromatic roast chicken infused with fresh thyme and garlic for tender, juicy meat and crisp skin.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.5 lbs)
→ Herbs & Aromatics
02 - 6 sprigs fresh thyme
03 - 4 cloves garlic, smashed
04 - 1 lemon, halved
→ Vegetables
05 - 2 medium onions, quartered
06 - 2 carrots, cut into large chunks
→ Seasoning
07 - 2 tablespoons olive oil
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
→ Optional
10 - 1/2 cup dry white wine or chicken broth (for basting or deglazing)
# Directions:
01 - Set oven temperature to 400°F.
02 - Remove giblets, then pat the chicken dry with paper towels.
03 - Rub the entire chicken with olive oil, kosher salt, and black pepper.
04 - Fill the chicken cavity with lemon halves, 4 sprigs of thyme, and 2 smashed garlic cloves.
05 - Place quartered onions, carrot chunks, remaining thyme sprigs, and remaining garlic cloves in a roasting pan, then position chicken breast side up on top.
06 - Tuck wing tips under the chicken and optionally tie legs together with kitchen twine for even cooking.
07 - Cook for 1 hour 15 minutes, basting once or twice with pan juices. Add wine or broth if pan becomes dry.
08 - Ensure juices run clear when thigh is pierced or the internal temperature reads 165°F (74°C).
09 - Remove from oven, loosely cover with foil, and let rest for 10 minutes before carving.
10 - Carve and serve chicken alongside roasted vegetables and pan juices.
# Cooking Tips:
01 -
- The smell alone will convince everyone in your home that you're a seasoned cook—golden, herbaceous, and utterly captivating
- One chicken feeds four people beautifully, making it the ultimate dinner that feels special without demanding hours of work
- Crispy skin and impossibly tender meat in the same bite, something that always feels like a small miracle
02 -
- A wet chicken will never get crispy skin—dry it thoroughly before you start, or for truly exceptional results, leave it uncovered in the fridge for 2 hours before roasting. The cold air dries the skin further, and the result is almost shattering crispness
- Temperature matters more than time. Every oven runs differently, and every chicken is slightly different. Use that meat thermometer or test the thigh juices religiously. Overcooked chicken is dry and disappointing; this check ensures you stop exactly when it's perfect
03 -
- For impossible crispness, refrigerate the chicken uncovered for 2 hours before roasting. The cold air dries the skin further, and the result is transformative—a shattering, golden exterior that rivals any restaurant
- Save those pan drippings religiously. Skim off most of the fat, but keep some; reduce what's left in a pan over medium heat with a splash of wine until it's intensified and glossy. Drizzle it over everything. That's where the deepest flavor lives