Description
This Lemon garlic thyme roast chicken in the Ina Garten style is a celebration of fresh herbs, bright citrus, and tender, juicy perfection that brings a sophisticated, inviting vibe into your home.
Ingredients
Scale
3–4 lbs Whole Chicke
2–3 Organic Fresh Lemons
1 whole head Garlic
1 large bunch Fresh Thyme Sprigs
2–3 Fresh Rosemary Sprigs
3–4 tbsp Extra Virgin Olive Oil
1–2 tsp Sea Salt
1/2 – 1 tsp Black Pepper
1 large Onion (optional)
2–3 medium Carrots (optional)
Instructions
- Prep the Chicken: Remove the chicken from packaging and pat dry
- Make the Herb Mixture: Combine olive oil, minced garlic, lemon zest, sea salt, and black pepper
- Season the Chicken: Rub the herb mixture on the chicken and stuff with thyme, lemon, and garlic
- Preheat Oven: Preheat to 425°F (220°C)
- Roast: Roast for 20-25 minutes at 425°F, then reduce to 375°F (190°C) and cook for an additional 45-60 minutes
- Rest the Chicken: Tent the chicken with foil and let it rest for 15-20 minutes
- Carve and Serve: Carve the chicken and serve with pan juices and garnishes
Notes
Ensure the chicken is dry for crispy skin.
Use a meat thermometer to check for doneness.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked chicken
- Calories: 250-300 kcal
- Sugar: 0 g
- Sodium: 300-400 mg
- Fat: 15-20 g
- Saturated Fat: 4-6 g
- Unsaturated Fat: 9-14 g
- Trans Fat: 0 g
- Carbohydrates: 0-2 g
- Fiber: 0 g
- Protein: 30-35 g
- Cholesterol: 90-110 mg