Roasted lemon thyme chicken

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken inside and out under cold running water, and then pat it dry with paper towels. This helps the skin crisp up during roasting.
3. Zest the lemons and set the zest aside. Then, cut the lemons in half and juice them. You’ll use the lemon zest, juice, and lemon halves for seasoning.
4. Season the chicken generously with salt and pepper, both inside and outside. Sprinkle the lemon zest evenly over the chicken.
5. If desired, stuff the chicken cavity with the lemon halves, fresh thyme sprigs, and whole garlic cloves. This will infuse the chicken with more flavor as it roasts.
6. Tie the chicken’s legs together using kitchen twine to help it cook evenly and retain its shape.
7. Place the chicken in a roasting pan, breast side up.
8. Drizzle olive oil over the chicken and rub it all over the skin. This will help the skin become crispy and golden.
9. Pour the lemon juice over the chicken, and if desired, place a few small pats of butter on top for extra richness.
10. Scatter more fresh thyme sprigs around the chicken and in the roasting pan for added flavor.
11. Roast the chicken in the preheated oven. The cooking time will vary depending on the size of your chicken, but a general guideline is about 20-25 minutes per pound (450-550 grams). Use a meat thermometer to ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
12. Baste the chicken with the pan juices every 30 minutes or so to keep it moist and flavorful.
13. Once the chicken is cooked through and the skin is crispy and golden brown, remove it from the oven and let it rest for about 10-15 minutes before carving.
14. Carve the roasted lemon thyme chicken into serving pieces, and garnish with additional fresh thyme and lemon slices, if desired.

Enjoy your roasted lemon thyme chicken with your favorite side dishes like roasted vegetables, mashed potatoes, or a fresh salad. This dish is sure to be a hit at your dinner table.