Hello, lovely readers! Today, I have a truly delightful recipe to share with you that is perfect for any weeknight dinner or a special Sunday roast: Lemon-Thyme Roasted Chicken with Garlic Herb Potatoes. This is one of those meals that fills your kitchen with such an inviting aroma, it will have everyone eagerly waiting at the table!
As a home cook who enjoys exploring different flavours and techniques, this dish is one of my favourites. It’s simple to prepare, yet incredibly rewarding. The combination of fresh lemons, aromatic thyme, and tender, juicy chicken is just divine. Not to mention, the crispy-on-the-outside, fluffy-on-the-inside baby potatoes roasted in garlic and herbs. This is comfort food at its finest, with a little touch of elegance.
### Ingredients:
– 1 whole chicken (1.5-2 kg)
– 3 lemons
– 5 sprigs fresh thyme
– 6 cloves garlic
– 1 kg baby potatoes
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– 2 tablespoons unsalted butter
– 1 cup chicken stock
### Method:
**Preheat the oven** to 200°C (392°F).
1. **Prepare the Chicken:** Start by rinsing the chicken and patting it dry with paper towels. Season it liberally inside and out with salt and black pepper. This step ensures that every bite is flavourful.
2. **Lemon and Thyme Stuffing:** Cut two of the lemons into quarters. Insert the lemon quarters and 3 sprigs of fresh thyme into the cavity of the chicken. This will infuse the chicken with amazing citrusy and herbal notes as it roasts.
3. **Roasting Pan Prep:** Place the seasoned chicken in a roasting pan. Melt the butter and mix it with 1 tablespoon of olive oil, then brush this aromatic mixture all over the chicken skin. Sprinkle the paprika and dried oregano evenly over the top for an extra layer of flavour.
4. **Lemon Slices:** Slice the remaining lemon thinly and arrange these slices on top of the chicken. Tuck the remaining 2 sprigs of thyme around the bird for that final touch of herbaceous goodness.
5. **Garlic Herb Potatoes:** In a bowl, combine the baby potatoes with the remaining 1 tablespoon of olive oil, 4 cloves of crushed garlic, 1/2 teaspoon of salt, and a pinch of black pepper. Toss everything to coat all the potatoes evenly. These will roast to perfection alongside the chicken, absorbing those delicious juices.
6. **Into the Pan:** Spread the seasoned potatoes around the chicken in the roasting pan. Pour the chicken stock into the pan, being careful not to wash off any of the seasonings on the chicken. This will keep everything moist and add depth to the flavours.
7. **Roast Time:** Roast the chicken in your preheated oven for about 1 hour and 20 minutes. You’ll know it’s ready when the internal temperature of the chicken reaches 75°C (165°F), and the juices run clear when the thickest part of the thigh is pierced.
8. **Resting Time:** Once out of the oven, let the chicken rest for about 10 minutes before carving. This lets the juices redistribute, ensuring every slice is juicy and tender.
9. **Serve and Enjoy:** Serve up the beautifully roasted chicken with the garlic herb potatoes. The chicken will be lemony and aromatic, while the potatoes will be wonderfully crispy and garlicky.
This dish is one of those down-to-earth, homey meals that brings everyone together. Whether you’re making it for a quiet family dinner or when you have friends over, it’s always a crowd-pleaser. I hope you give this Lemon-Thyme Roasted Chicken with Garlic Herb Potatoes a try and let me know how it turns out!
Happy cooking, friends!
Best,
Al
Ingredients
– 1 whole chicken (1.5-2 kg)
– 3 lemons
– 5 sprigs fresh thyme
– 6 cloves garlic
– 1 kg baby potatoes
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– 2 tablespoons unsalted butter
– 1 cup chicken stock
Method
Preheat the oven to 200°C (392°F).
1. Rinse the chicken and pat it dry with paper towels. Season it liberally inside and out with salt and black pepper.
2. Cut two of the lemons into quarters. Insert the lemon quarters and 3 sprigs of thyme into the cavity of the chicken.
3. Place the chicken in a roasting pan. Melt the butter and mix it with 1 tablespoon of olive oil, then brush this mixture over the chicken. Sprinkle the paprika and dried oregano evenly over the skin.
4. Cut the remaining lemon into thin slices and arrange them on the chicken. Tuck the remaining 2 sprigs of thyme around the chicken.
5. In a bowl, combine the baby potatoes, remaining 1 tablespoon of olive oil, 4 cloves of crushed garlic, 1/2 teaspoon salt, and a pinch of black pepper. Toss to coat evenly.
6. Place the seasoned potatoes around the chicken in the roasting pan.
7. Pour the chicken stock into the pan, being careful not to wash off any seasonings from the chicken.
8. Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear when the thickest part of the thigh is pierced.
9. Let the chicken rest for 10 minutes before carving. Serve the roasted chicken with the garlic herb potatoes.
