*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I followed the recipe to a T the first time making it - and it earned a 4 star from me and my roommate. i've since made this about 5 or 6 times and now I just wing it - nothing is measured - and it always comes out delicious. I took Barb's advice and stuffed the mixture under the skin as well. Delish!
I also love seasoning roasted chicken with thyme! It pairs so naturally with chicken. Followed recipe except I used a nearly 6-lb. chicken so I roasted at 375 for close to two hours and I quartered the lemons that were stuffed into the cavity. Chicken came out moist and flavorful.
I used dried thyme instead of fresh and I know it made a huge difference. Instead of bursting with flavor the chicken was so mild I used the leftovers in a Mexican dish the next evening. I'll definitely make this again with fresh thyme!
I made one chicken and I did add a couple more spices like paprika and rosemary. I know of no chicken that cooks in a half hour. Maybe my oven is slow mine was done in almost two hours. That aside this was a moist and flavorful chicken that my family darn near inhaled. I loved how simple it was and how it really didn't need too much babysitting. This recipe was a winner as most chickens cooked with citrus in the cavity are.