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Lemon & Thyme Roasted Chicken


  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon coarsely ground pepper
  • 1 roasting chicken (5 to 6 pounds)
  • 1 medium lemon, halved
  • 1/4 large sweet onion
  • 1/4 cup fresh thyme sprigs
  • 6 garlic cloves, peeled
  • Lemon wedges


  • 1. Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture.
  • 2. Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
  • 3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

Nutrition Facts


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