Lemon & Thyme Roasted Chicken

Serves 4


  • 3 lb whole chicken
  • 6-8 garlic cloves
  • 1 lemon, halved
  • bunch of fresh thyme
  • room-temperature butter
  • salt
  • pepper
  • 1 carrot, rough chopped
  • 1 large onion, peeled & quartered

Special Equipment

  • roasting pan
  • kitchen twine
  • meat thermometer


  1. Preheat oven to 350º
  2. Wash and rinse chicken inside and out and place in a baking pan
  3. In the chicken cavity, add garlic, ½ lemon and thyme
  4. Loosen the skin and put butter under the skin and then rub butter all over chicken
  5. Squeeze juice of ½ lemon under the skin and all over chicken
  6. Season with salt and pepper on top and bottom
  7. Arrange carrots and onions around chicken and bake 40 minutes at 350º for 40-45 minutes or until chicken is golden-brown and reaches an internal temperature of 165º
  8. Let chicken rest for 20 minutes, carve and serve