Roast chicken with lemon, garlic and thyme
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Serves:     people
Notes from Anna

A really fragrant roast that requires minimal prep time. Serve the chicken doused with its aromatic cooking juices, roasted vegetables and a simple rice pilaf for a beautifully balanced meal.

Leftover roast chicken is delicious in  wraps with some chopped tomatoes and shredded lettuce.



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  1. TURN THE OVEN ON TO 180˚C/160˚C fan/Gas 4
  2. Rinse the chicken thoroughly and pat dry with kitchen paper. Put it in a roasting tin.
  3. Wash the thyme and stuff sprigs into the neck end and body cavity of the bird. Sprinkle a few leaves over the outside too.
  4. Place the unpeeled garlic cloves around the chicken. Squeeze the juice of 1 lemon all over the chicken and cut the other lemon into quarters. Put 2 quarters inside the chicken and 2 in the pan with the garlic cloves .
  5. Pour the olive oil over the breast and thighs of the chicken. Sprinkle generously with salt and a good grind of black pepper.
  6. Put the chicken in the oven and roast for 35 minutes.
  7. After this time turn the chicken over and continue cooking for another 35 minutes.
  8. Make sure the chicken is cooked by sticking a fork in one of the thighs. If the juices that come out are clear, it’s done. If they’re still pink, put the bird back in the oven for a bit longer.
  9. Put the chicken on a plate. Cover it with foil and leave to rest for a good 15 minutes.
  10. Meanwhile, remove the thyme from the roasting tin. Squirt the soft garlic out of its peel. Add ½ teaspoon of salt to the garlic and lemony juices. Stir and serve with the chicken.

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