Recipe · American

Lemon herb roast chicken

A simple whole roast chicken with lemon, garlic, and thyme that gives you dinner tonight and leftovers for lunches all week.

Ingredients

For 4 servings. Scale it to your household inside Feastide.

• 1 whole chicken, about 1.6kg (3.5 lb)
• 1 lemon, halved
• 6 garlic cloves, skin on
• 3 tbsp olive oil
• 1 small bunch thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 1 onion, quartered

Method

1. Heat the oven to 200C (400F). Pat the chicken dry and rub all over with olive oil, salt, and pepper.
2. Put the lemon halves, half the garlic, and half the thyme inside the cavity. Scatter the onion, remaining garlic, and thyme in the tray.
3. Roast for 75 to 85 minutes, until the juices run clear and a thermometer in the thickest part of the thigh reads 74C (165F).
4. Rest the chicken loosely covered for 15 minutes before carving so the juices settle.
5. Carve and serve. Shred the rest for tomorrow's lunches once it cools.

Nutrition, per serving

Notes

Save the carcass for stock. Feastide keeps the leftovers in your plan so nothing gets forgotten in the fridge.