Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps moist!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Place a large sheet of parchment paper into the middle of a roasting tray. The parchment must be large enough to completely envelop the chicken. Season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. Sprinkle garlic slices, and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the parchment over the chicken forming a loose parcel.

  • Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. A meat thermometer inserted into thickest part of the thigh should reach 180 degrees F.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

388 calories; 22.9 g total fat; 129 mg cholesterol; 319 mg sodium. 3.1 g carbohydrates; 41.2 g protein; Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2007
WOW! Great recipe! Definitely roasting it in a parchment bag works! Enough steam escapes from the fibers so that you aren't "steaming" it (like in an oven bag) but roasting it. I chunked up some potatoes carrots and onions and roasted them in the bag w/ the chicken. I also put a little crunched up aluminum foil under the bottom of the bird as a make-shift rack so the juices would settle on the pan. I added fresh rosemary to the thyme and stuffed the bird with lemon wedges onion and the fresh herbs. Topping it with the lemon slices is a great way for it to self baste. It is incredibly moist and flavorful. I used the juices to make a quick gravy. Drain the bird and pour off the pan juices. I added 1/2 cup water b/c I see it was very lemony. I added fresh rosemary no salt was needed. Heated it up on med-low added cornstarch (cornstarch mixed with a little water) and stirred til thick. It was a skoosh over-lemony so I added a small pat of butter to cut the flavor. That did the trick! And yes - the skin looks gross b/c it's not browned...but I don't eat the skin anyway...so it was fine by me. Be sure to let the chicken sit at least 15 minutes before slicing into else the juices won't run back into the meat. Great recipe! Read More
(229)

Most helpful critical review

Rating: 3 stars
07/04/2011
I have fresh thyme in my herb garden and was looking for a roast chicken recipe to use it in. Loved the flavor and the chicken came out very moist and juicy. We like a crispier crust though so next time I'll stuff everything in the chicken and roast it under a foil tent (my normal method). Thanks for sharing! Read More
(9)
74 Ratings
  • 5 star values: 50
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
11/19/2007
WOW! Great recipe! Definitely roasting it in a parchment bag works! Enough steam escapes from the fibers so that you aren't "steaming" it (like in an oven bag) but roasting it. I chunked up some potatoes carrots and onions and roasted them in the bag w/ the chicken. I also put a little crunched up aluminum foil under the bottom of the bird as a make-shift rack so the juices would settle on the pan. I added fresh rosemary to the thyme and stuffed the bird with lemon wedges onion and the fresh herbs. Topping it with the lemon slices is a great way for it to self baste. It is incredibly moist and flavorful. I used the juices to make a quick gravy. Drain the bird and pour off the pan juices. I added 1/2 cup water b/c I see it was very lemony. I added fresh rosemary no salt was needed. Heated it up on med-low added cornstarch (cornstarch mixed with a little water) and stirred til thick. It was a skoosh over-lemony so I added a small pat of butter to cut the flavor. That did the trick! And yes - the skin looks gross b/c it's not browned...but I don't eat the skin anyway...so it was fine by me. Be sure to let the chicken sit at least 15 minutes before slicing into else the juices won't run back into the meat. Great recipe! Read More
(229)
Rating: 5 stars
11/19/2007
WOW! Great recipe! Definitely roasting it in a parchment bag works! Enough steam escapes from the fibers so that you aren't "steaming" it (like in an oven bag) but roasting it. I chunked up some potatoes carrots and onions and roasted them in the bag w/ the chicken. I also put a little crunched up aluminum foil under the bottom of the bird as a make-shift rack so the juices would settle on the pan. I added fresh rosemary to the thyme and stuffed the bird with lemon wedges onion and the fresh herbs. Topping it with the lemon slices is a great way for it to self baste. It is incredibly moist and flavorful. I used the juices to make a quick gravy. Drain the bird and pour off the pan juices. I added 1/2 cup water b/c I see it was very lemony. I added fresh rosemary no salt was needed. Heated it up on med-low added cornstarch (cornstarch mixed with a little water) and stirred til thick. It was a skoosh over-lemony so I added a small pat of butter to cut the flavor. That did the trick! And yes - the skin looks gross b/c it's not browned...but I don't eat the skin anyway...so it was fine by me. Be sure to let the chicken sit at least 15 minutes before slicing into else the juices won't run back into the meat. Great recipe! Read More
(229)
Rating: 4 stars
09/30/2006
This was very good. However next time I would open the parchment paper for the last 20 to 30 minutes of cooking time to brown the chicken. Although the chicken tasted great it looked almost uncooked as it was not brown. Read More
(155)
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Rating: 5 stars
09/17/2006
I used a combination of 2 recipies from this site. This one and "Juicy Roast Chicken" It turned out great! I generously seasoned the outside and cavity with salt pepper and garlic powder. I didn't have the thyme so I just left that out. Next time I will probably use rosemary though. I loved the addition of lemon. The flavour was really mild yet there just enough. All in all wonderful dinner. Thank you for sharing this recipe:) Read More
(147)
Rating: 5 stars
07/19/2006
Excellent recipe. I baked it in a roasting bag and also chopped the garlic and thyme added it to butter and rubbed down the chicken with it. The juices in the bottom of the bag make an excellent gravy. Read More
(124)
Rating: 5 stars
09/21/2006
I made this recipe almost exactly as called for with a couple small exceptions. I substituted freash basil for thyme because it is what I had and I added a bit of olive oil to the stuff I rubbed all over it to disperse the basil and garlic and make it all stick well. I also added some salt to the outside skin. It turned out beautifuly moist and I think many variations on stuffing and spices would be possible. The parchment paper makes it stay moist but you will also notice that it doesn't brown attractively. This didn't bother us since we don't eat the skin anyway but browing/braising it for 20-30 mins opened at the end would help. Read More
(83)
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Rating: 4 stars
10/07/2006
This was a good simple recipe. Instead of slicing the garlic I used a paring knife to poke holes in the breast and inserted the whole garlic cloves right in. There was a nice garlic flavor throughout the chicken. I took another reviewer's suggestion and opened up the parchment paper during the last 30 minutes so the chicken could brown. Read More
(62)
Rating: 5 stars
02/05/2008
This chicken was absolutely delicious! I followed the recipe "to a T" and it was perfect. And my husband even said that it made the best gravy he had ever tasted. So what are you waiting for? Go buy some parchment paper!;-) Read More
(46)
Rating: 5 stars
02/29/2008
This was the most moist chicken I have ever cooked! The family loved it. I added celery and green onion to the sliced garlic and lemon in the inside of the chicken and placed some garlic and onion under the skin as well. Salt pepper and a little Tony Chachere's seasoned the outside as well. Yum! Read More
(40)
Rating: 4 stars
03/31/2012
very moist nice flavor opening the parchment near the end to crisp it up is recommended Read More
(38)
Rating: 3 stars
07/04/2011
I have fresh thyme in my herb garden and was looking for a roast chicken recipe to use it in. Loved the flavor and the chicken came out very moist and juicy. We like a crispier crust though so next time I'll stuff everything in the chicken and roast it under a foil tent (my normal method). Thanks for sharing! Read More
(9)