Roast Lemon Thyme Chicken
Serves: 4-6
Prep time: 15 minutes
Cook time: 1 hour 30minutes
Ingredients:
– 1 Whole Chicken (about 4 pounds)
– 1/2 cup butter or margarine
– 1 small lemon, or 1/2 large lemon
– 3 tablespoons thyme
– 2 teaspoons salt
– 1 teaspoon black pepper
– Any vegetables you would like to roast
Important Temperatures:
– Preheat Oven to 375°F
– Final Temperature of breast: 165°F
– Final Temperature of thigh: 180°F
Directions:
Step 1:
Carefully remove the chicken from its packaging and place it stomach side down into a ovenproof baking dish. If you want to roast vegetables with the chicken, a 9 inch x 13 inch pan works well. It can be difficult to remove the chicken from its packaging, but grabbing both of the legs in one hand and using the other to remove the bag does a good job of keeping the chicken together.
Step 2:
Squeeze the juice from 1 small lemon, or 1/2 of a large lemon onto the chicken, making sure to get some on all exposed skin. Double check that there is nothing in the hole at the base of the chicken, then put the squeezed lemon into the hole. Be sure to wash your hands well after touching the raw chicken.
Step 3:
Sprinkle about 2 tablespoons of dried Thyme onto the outside of the chicken, until it is well covered.
Step 4:
Sprinkle about 1/2 teaspoon of pepper onto the outside of the chicken, until it is well covered.
Step 5:
Sprinkle about 1 teaspoon of salt onto the outside of the chicken, until it is well covered.
Step 6:
Carefully pour the remaining Thyme, Pepper, and Salt into the hole in the base of the chicken. Be sure to wash your hands well after touching the raw chicken.
Step 7:
Melt 1/2 cup (1 stick) of butter or margarine in the microwave using 10 second bursts until it is fully liquid. Pour over the top of the chicken.
Step 8:
Preheat the oven to 375°F, then put the chicken in the oven for 45 minutes.
Step 9:
Use tongs to flip the chicken onto its back. If you have vegetables that take longer to cook, such as potatoes, they should go into the pan now. Put the pan back in the oven for another 45 minutes. Faster cooking vegetables like carrots and onions should go in 15-25 minutes after you’ve flipped the chicken.
Step 10:
Use a meat thermometer to take the temperature of the chicken in the thickest part of the breast and thigh. The breast should reach 165°F, and the thigh should reach 180°F. Put back in the oven if below those temperatures. Wait at least 5 minutes to serve once completely cooked. Enjoy!
