Roasted Chicken with Thyme (Printable)

Tender chicken infused with thyme and garlic, roasted to golden perfection with savory vegetables.

# Ingredient List:

→ 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)

# How to Make:

01 - Set the oven temperature to 400°F (200°C).
02 - Remove giblets from the chicken and pat the skin dry using paper towels.
03 - Rub the entire chicken with olive oil, then season evenly with kosher salt and black pepper.
04 - Place lemon halves, 4 sprigs of thyme, and 2 smashed garlic cloves inside the chicken cavity.
05 - Distribute the quartered onions, carrot chunks, remaining thyme sprigs, and smashed garlic in the roasting pan, creating a bed for the chicken.
06 - Place the chicken breast-side up on top of the vegetables. Tuck wing tips beneath the bird and tie the legs together with kitchen twine if desired.
07 - Cook for 1 hour and 15 minutes, basting one to two times with pan juices. If the pan dries out, add the optional white wine or chicken broth to maintain moisture.
08 - Verify that the juices run clear when the thigh is pierced or that the internal temperature reaches 165°F (74°C).
09 - Remove the chicken from the oven, loosely tent with foil, and let rest for 10 minutes before carving.
10 - Plate the carved chicken alongside the roasted vegetables and drizzle with pan juices.

# Expert Tips:

01 -
  • The skin becomes impossibly crisp and golden while the meat stays tender and juicy—it's honestly the best of both worlds, and once you nail this, you'll make it constantly.
  • Thyme and garlic infuse every bite with a sophisticated aroma that somehow feels both comforting and special enough for guests.
  • Everything cooks in one pan with minimal fuss, so you have time to set the table, pour a glass of wine, and actually enjoy the process instead of stressing in the kitchen.
02 -
  • Pat the chicken bone dry before seasoning—moisture is the enemy of crispy skin. I learned this the hard way after making rubbery-skinned chickens for years.
  • Don't skip the resting period after roasting. Those 10 minutes are when the meat completes its cooking and becomes juicy instead of dry.
  • The vegetables in the pan aren't just flavor builders; they're your pan sauce base. Their juices caramelize and create something magical that makes serving spoons disappear.
03 -
  • For extra crisp skin, leave the whole chicken uncovered in the coldest part of your fridge for 2 hours before roasting. The cold, dry air works magic on the skin.
  • If you have fresh rosemary or sage, either works beautifully in place of (or alongside) the thyme. Each herb tells a slightly different story, so experiment and find your favorite version.

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