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  • Whole Roast Chicken w/ Lemon & Thyme

Whole Roast Chicken w/ Lemon & Thyme

Posted on Jan 23rd, 2023
by Paul Hegeman
Categories:
  • Chicken Recipes
  • Dinner
Whole Roast Chicken w/ Lemon & Thyme

When it comes to organic food, I don’t think I would be able to tell you the difference between an organic piece of parsley and a non-organic piece of parsley. However when it comes to chicken the difference is night and day.

Organic chickens are more tender, the skin crisps better and the flesh tastes 100% like chicken. Non organic-chickens are fed copious amounts of antibiotic growth promoters and the end result is unnaturally large birds with bland, tasteless meat.

Organic birds, even though usually twice as old when slaughtered are often still smaller than these unnaturally oversized counterparts. Having to feed and house the animals twice as long obviously adds a great deal of cost for the organic poultry farmer and explains the higher price when we go to buy them at the poultry shop, but I believe the taste difference is well worth the extra cost.

Plus, unless you’re sick why would you want to consume antibiotics every time you feel like some chicken. Go on, go organic and start roasting!

Whole Roast Chicken w/ Lemon & Thyme

Perfect whole roast chicken with crispy skin and delicious gravy.
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine International
Servings 6 servings

Ingredients
  

  • 1 chicken organic, approx. 1.5-1.9 kg
  • 4 small onion
  • 1 lemon sliced in 4
  • 1 handful fresh thyme
  • 3 clove garlic
  • 2 bay leaves
  • olive oil extra virgin
  • smoked paprika
  • sea salt flakes
  • black pepper freshly ground
  • kitchen twine about 1/2 metre or yard

Instructions
 

  • Preheat oven to 200 degrees Celsius (400 Fahrenheit).
  • Place 2 of the sliced onions, lemon, thyme, garlic and bay leaves, in a mixing bowl with a good splash of olive oil and a pinch of salt and pepper.
  • Toss the above ingredients together with hands and stuff firmly into the cavity of the chicken.
  • Truss the chicken.
  • Lay the remaining slices of onion in the bottom of a roasting tray.
  • Lightly rub the chicken with a little bit of olive oil.
  • Season the chicken liberally with sea salt, paprika and pepper.
  • Place the chicken on the onion slices, (back and wings facing down).
  • Roast in oven for 15 minutes.
  • Reduce heat to 180 degrees Celsius (350 Fahrenheit) and roast a further 1 hr.
  • About half way through the cooking process baste the bird with a little olive oil.
  • Remove the chicken from the oven and pierce the bird in the thickest part of the leg, near the joint. Juices should run clear, indicating it is cooked.
  • Gather everyone up and sit down to a family dinner.

To truss the chicken:

  • You’ll need about 1/2 metee (1/2 yard) long piece of cooking twine.
  • Lay it on its back with its tail away from you.
  • Place twine under the bird’s tail and centre it.
  • Pull both ends of the twine up and cross them over one another.
  • Wrap each piece of twine around the end of the drumstick.
  • Pull the twine tight and the legs will come together.
  • Cross the twine over one another again and make a knot.
  • Cut off the excess string.
  • Tuck the wings under by forcing the tip of the 3rd digit to sit behind the 1st digit and shoulder.

Notes

LEMON AND THYME ROASTED CHICKEN
Tried this recipe?Let us know how it was!

Related: Chicken Wellington
Related: Mediterranean-Style Whole Stuffed Chicken
Related: Chicken Il Monello
Related: Greek Chicken Soup
Related: Roasted Mexican Chicken

  • Dairy-Free
  • Family Dinners
  • Low-Carb

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.92 from 46 votes (46 ratings without comment)

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