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+ servings

Lemon & Thyme Whole Roast Chicken

Course Dinner, Main Course
Cuisine American
Keyword Raost Chicken, Whole Roast Chicken
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 6 servings
Calories 788kcal
Author Subhasmita


  • 1.8 - 2 kg Whole Chicken with skin
  • 2 teaspoon Garlic Powder
  • 2 teaspoon Salt
  • 1 teaspoon Pepper
  • Zest of lemon
  • 5-6 sprig Thyme
  • cup melted butter
  • cup fresh lemon juice
  • 1 onion quartered
  • 1 head garlic cut into half
  • 1.5 cup Chicken Stock


  • Thaw chicken and bring to room temperature.
  • Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put the rack in the middle.
  • In a bowl mix garlic powder, salt, pepper, zest of lemon and thyme. This is the dry seasoning mix.
  • In another bowl mix melted butter and fresh lemon juice.
  • Pat dry chicken really well with a kitchen towel (lesser the moisture, more crispy is the skin).
  • Pout butter and lemon juice all over, inside the cavity. Loosen the skin with the back of a spatula and pour butter mixture underneath the skin as well.
  • Insert used lemon wedges inside the cavity.
  • Tie legs with a kitchen twine and tuck wing tips under the chicken. (watch video to see how to truss chicken).
  • Sprinkle the lemon thyme seasoning generously all over.
  • Place onion and garlic in the roasting pan, place chicken (breast side up) on the bed of garlic and onion. Pour chicken stock around. Place a couple of thyme sprig in the pan.
  • Place the roasting pan in the middle rack. Roast for 1 hour 15 minutes. Baste chicken with the pan juice every 30 minutes.
  • The chicken is done when the juices run clear when chicken thigh is pierced with a skewer.
  • At the end baste again and broil for 2-3 minutes for extra crispy skin.
  • Cover and let it rest for about 10-15 minutes before serving.

For making gravy

  • There will be around 1 cup of pan juice in the roasting pan. Add onion, garlic and all the drippings to a colander. Press with the back of a spatula and squeeze out all the juice.
  • To the strained pan juice add one more cup of Chicken stock. Heat it.
  • Make a slurry of 2 tablespoons of cornstarch with 2 tablespoon of water. Slowly stir into the stock. Let it simmer for a couple of minutes until it has thickened a bit and looks glossy.


Serving: 1g | Calories: 788kcal | Carbohydrates: 7g | Protein: 59g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 1166mg | Potassium: 722mg | Fiber: 1g | Sugar: 2g | Vitamin A: 786IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 3mg