Lemon Roast Chicken with Sage and Thyme
There's nothing like smelling the lovely aroma that come from roasting a chicken and how it fills your entire home with deliciousness.
Days like this are my favorite because I love how effortless and simple it is to create a meal that will last me days and taste phenomenal.
Look out my loves, this is not your average store-bought roast chicken - although I do love those from time to time - it is bursting with fresh flavors of fresh herbs, garlic, and lemon. This recipe is so versatile and can be adapted to suit your taste by switching up the herbs and veggies.
I love making this meal once a week so that I can have leftovers, making life so much easier during those days where I need to prepare a meal quickly.
These leftovers will be perfect for chicken kelaguen, a Chamorro recipe from Guam that I grew up on, containing chopped chicken, lemon, peppers, and green onions. It will change your life, so maybe I'll share that next time.
Let's get into this roast chicken recipe!
Lemon Roast Chicken with Sage and Thyme
Author: Stina Abion
Published August 5, 2015
Servings: 4-6
Prep: 30 mins
Cook: 2 hrs
Total time: 2 hrs 30 mins
Ingredients
- 4-5 lb whole natural chicken
- 3 rainbow carrots, cut into 2" pieces
- 2 celery stalks, cut into 2" pieces
- 3 golden potatoes, quartered
- 2 lemons, sliced
- 1/2 of a small onion, halved
- fresh stage and thyme
- 6 garlic cloves, minced
- 3 garlic cloves, whole
- 4 Tbs unsalted butter
- salt and pepper
- olive oil
- Twine to tie drumsticks
Instructions
- Preheat oven to 425º. Set carrots, celery, and potatoes into baking dish. Add 5-7 thyme sprigs and 1 Tbsp each of chopped sage and thyme. Drizzle with olive oil and sprinkle with salt. Mix to evenly coat. Add 4 lemon slices. Move veggies to the edges of the dish to create an open space in the center for the chicken.
- Prepare the butter rub by combining room temperature butter with 1 tsp salt, 1/2 tsp black pepper, chopped garlic, and 1 Tbsp each of sage and thyme.
- Massage butter rub under skin of chicken breasts, then evenly coat the whole chicken. Use remaining butter to coat chicken cavity. Stuff chicken cavity with onions, whole garlic, and lemons. Tie legs with twine to retain shape.
- Place chicken in oven and roast for 30 minutes at 425º.
- Reduce heat to 350º and bake for 1 hour 30 minutes. After an hour, check temperature and monitor until thermometer reads 190º at thigh. Once it reads 190º, it is done.
- Remove chicken from oven and let rest before cutting.
Notes
- Depending on the type of chicken you use will determine how moist your chicken turns out. I recommend using a natural chicken without any added water or solution.
- Baking time will vary, so a thermometer helps to determine exactly when your chicken is cooked.
This roast chicken recipe is the perfect go-to when you just want to throw something together and let the oven do the work for you. Using fresh, organic ingredients also makes a huge difference in flavor. I used a natural chicken that was free of antibiotics, hormones, and fed a veggetarian diet. The chicken was so moist and juicy and loaded with flavor. I really hope you get to try it out!
What are your favorite chicken recipes? I love trying new recipes. Share with me in the comments!