Description
A delicious and aromatic roasted spring chicken dish infused with lemon and thyme, perfect for a family dinner or special occasion.
Ingredients
Scale
- 1 whole spring chicken (about 4–5 lbs)
- 2 lemons, quartered
- 1 bunch of fresh thyme
- 4 cloves of garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix olive oil, minced garlic, salt, and pepper.
- Rub the mixture all over the chicken, including under the skin.
- Stuff the cavity of the chicken with lemon quarters and thyme.
- Place the chicken in a roasting pan and pour chicken broth around it.
- Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving.
- Serve with the pan juices and additional lemon wedges if desired.
Notes
- For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking.
- Feel free to add vegetables like carrots and potatoes to the roasting pan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 350
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg