Lemon & Thyme Roast Chicken

Prep Time
Cook Time
1h 50m
Ready In

"This is my favourite roast chicken recipe. I prefer using free-range chickens as they are more flavourful, but if you do not have access to that luxury, a store bought roasting chicken will do. To check if the chicken is done, just pierce the chicken in the thickest part and if the juices run clear, it is done. If gluten intolerant make sure you are using gluten free all-purpose flour."

Original recipe yields 7 servings


  • Serving Size: 1 (547.5 g)
  • Calories 488.2
  • Total Fat - 14.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 1088.6 mg
  • Sodium - 317.3 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 0.9 g
  • Protein - 80.8 g
  • Calcium - 90.2 mg
  • Iron - 13.3 mg
  • Vitamin C - 36.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450 degrees Fahrenheit

Step 2

Rinse the chicken and pat dry with paper towels.

Step 3

Season the cavity of the chicken with salt and pepper and put lemon quarters inside.

Step 4

Tie chicken legs with butcher’s twine and place in a roasting pan.

Step 5

Combine the thyme, olive oil, garlic and grated lemon peel in a small bowl.

Step 6

Reserve 1 tablespoon of this mixture and rub the rest all over the chicken.

Step 7

Roast the chicken for 20 minutes, and then reduce temperature to 375 degrees.

Step 8

Roast the chicken for another 1 1/4 hour or until done.

Step 9

Empty the juices from the cavity into the roasting pan and move the chicken to a serving plate.

Step 10

Cover with foil to keep warm.

Step 11

To make gravy, tilt the roasting pan and spoon away any fat from the top of the juices.

Step 12

Pour in the wine and, over high heat, deglaze the pan, reducing the liquid by about half.

Step 13

Add a cup of water to the pan.

Step 14

Combine the flour and the remaining thyme-lemon mixture and stir this into the gravy; boil the gravy, stirring continuously for 2 to 3 minutes.

Step 15

Season to taste and serve with the chicken.

Tips & Variations

No special items needed.



We wanted chicken today and I remembered this one. Easy to prepare, not many ingredients, yet lovely flavorful chicken. A true winner!

(10 Mar 2021)


Another great chicken recipe from Bea. Great flavor and made wonderful sauce. I served with rice and buttered carrots.

review by:
(3 Apr 2017)


I actually roasted this on my grill and it was delicious! It was so nice not to heat up my apartment doing it this way. Soon I will be making it in the oven and I am certain it will be just as delicious. The meat was juicy as could be!

review by:
(29 Aug 2014)


Wonderful moist chicken. Thyme is one of my favorite herbs so that flavor along with the lemons really enhanced the flavor if the chicken. Served it with parmesan couscous and my ratatouille. Made for Alphabet Soup tag.

review by:
(1 Aug 2012)

Bergy (RIP" Forever in our Kitchen)

Excellent tasty recipe. Instructions are right on. I placed a piece of foil lightly over the chicken for the first 3/4 hour to prevent it getting too brown. I used dried thyme (2 tablespoons) as I didn't have any fresh. The lemon combined with the garlic and thyme gives the chicken a wonderful flavour. The aroma while cooking nearly drives you crazy! This is a keeper of a recipe Thanks Bea

(15 Feb 2012)