47 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2

People are always raving about chicken and rosemary, when I think chicken and fresh thyme is superior. This is so easy it's criminal, and the results are fabulous. I sometimes add four or five bulbs of green garlic if I find it at the farmers' market.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

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  • Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.

  • Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F (200 degrees C), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

641 calories; 47.1 g total fat; 192 mg cholesterol; 344 mg sodium. 11 g carbohydrates; 43.3 g protein; Full Nutrition


Reviews (33)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/29/2004
My family loved this recipe. By far the best baked chicken I've ever had.
(15)

Most helpful critical review

Rating: 1 stars
02/01/2004
I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it then broiling to get the skin brown.
(43)
47 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
12/16/2003
This tasted really great and the family liked it but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting various roasting pans or any other contraption I come up with makes much difference. Tastes great but I probably won't make again for that reason.
(48)
Rating: 1 stars
02/01/2004
I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it then broiling to get the skin brown.
(43)
Rating: 4 stars
04/23/2009
Excellent flavor! My chickens were quite a bit larger than 2.5 lbs (closer to 5 per I think) so I had to cook them quite a bit longer than instructed and at a lower temperature so I didn't kill the outside before the inside was ready - probably about 90 minutes at 350. This is also a great recipe for leftover chicken to use in other recipes as the flavors aren't too strong or distinctive to blend well with other things. Thanks!
(23)
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Rating: 4 stars
01/26/2009
This is a great recipe for a standard roast chicken - the herbs and lemon really standout. The only caution I have for cooks is to make sure you use a larger bird. I made this with a small bird and whiel the meat wasn't done until the directions the bird came out fairly dry. If you are going to do a small bird make sure to tent the bird with foil and baste to keep it moister. This is what I should have done and will do the next time I use this recipe.
(18)
Rating: 3 stars
06/23/2003
The onions were good but the chicken was unremarkable.
(18)
Rating: 4 stars
09/10/2009
This was very good. The reason I am giving it 4 stars is because I altered the recipe a bit. I did stuff the cavity with lemons ( I cut them in quarters) shallots and onion. I did also stuff some thyme twig and all in the cavity. The changes I made were I chopped shallots onion and tore off the thyme leaves and stuffed this under the skin with a few lemon slices. Then I olive oiled the outside and added plenty of garlic and onion powder. During baking I basted. Very flavorful and the shallots and onions under the skin cooked so it was soft and sweet to eat. The lemon slices from the skin I didn't eat.
(16)
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Rating: 5 stars
08/29/2004
My family loved this recipe. By far the best baked chicken I've ever had.
(15)
Rating: 5 stars
09/14/2007
I'm not a great cook so I wasn't sure how this would go. But it worked great! I had a pack of 5 chicken thighs with skin and bones. I ended up slicing up a lemon and putting each thigh on a lemon slice and tucking a sprig or two of thyme under the skin on top. I sprinkled about 5 or 6 cloves of garlic and a quatered onion around the chicken. I didn't have shallots so I just omitted them. I kept checking the chicken until it looked done (maybe 20 min) and while it was resting I reduced the liquid into a sauce (after spooning off the excess oily) Next time I'll try a whole chicken and see if the lemon is more pronounced.
(15)
Rating: 4 stars
08/17/2004
Great taste. We don't use butter and the chicken was fine without it. Didn't know what was meant by "line with thyme sprigs" so I tucked some under the skin and put more inside with the lemon.
(13)