A Family Favorite: Roasted Chicken with Lemon, Garlic and Thyme
Once the cooler temperatures arrive in the Northeast, our weekly family menu of meals shifts to cool weather favorites like chili, soups and roasted meats. This roasted chicken recipe is something I make about once per week. The costs for a chicken roaster can be relativity inexpensive compared to other cuts of meat and it will feed my family. I also love that there is minimal prep work and once it’s done roasting in the oven dinner is ready. Pretty simple. On a side note, the caramelized onions that are made at the bottom of the pan steal the show, they are my favorite part of the meal. One onion will serve two adults, so if you are an onion fan, you could add an additional onion to the pot. My toddler loved adding the salt and thyme to the garlic and lemon as well as adding the olive oil and thyme to the onion. It was the perfect way to get him involved in the process. He also loves to eat the chicken and actually had three helpings the night I made this. Success!
What is your go-to weekly family meal? What to be featured on Make & Taste? Leave a comment below.
- 5-6 pound Whole Chicken
- 1 Onion, peeled and cut in large chunks
- 1 Head of Garlic, cut in half
- 1/2 of Lemon, cut in half
- 3 Tablespoons - Unsalted Butter, melted
- 2 Teaspoons - Kosher Salt
- 2 Teaspoons - Whole Thyme
- 2 Tablespoons - Olive Oil
- Large pinch - Freshly Ground Pepper
- Preheat over to 425 degrees
- In a medium bowl, add the roughly chopped onion, add 1 Tablespoon of Olive Oil and 1 teaspoon of thyme. Toss until coated. Pour onions into the cast iron pan
- Cut the garlic head in half, leaving the outer shell on. Sprinkle with salt and thyme
- Cut the lemon into two large chunks. Sprinkle with salt and thyme
- Remove whole chicken from packaging, pat dry, drain any liquid out, but do not rise. Remove any interior packaging as well
- Place chicken on top of the large chunk of onions. Stuff the garlic head and lemon into the interior part of the chicken
- Melt the butter and pour on top of the chicken. Try to coat the most of the chicken skin. Sprinkle with 1 tsp of kosher salt and a pinch of freshly ground pepper
- Place in oven, uncovered, and cook for 1.5 hours. Test chicken breast temperature. If it hasn't reached at least 163 degrees, cook for additional 15-30 minutes depended on the size of the chicken
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.