Lemon Thyme Roasted ChickenLemon Thyme Roasted Chicken
Lemon Thyme Roasted Chicken
Lemon Thyme Roasted Chicken
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Recipe - East Maple Ridge
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Lemon Thyme Roasted Chicken
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Ingredients
1 whole chicken
1/2 cup butter, room temp
1 clove garlic, minced
½ bunch of parsley
2 tbsp picked thyme leaves
1 tsp Dijon mustard
2 tbsp lemon juice
1 tsp salt
1 tsp black pepper
1 lemon, cut in half
4 large Yukon gold potatoes, cut into wedges
2 large carrots, divided into 2 inch pieces
1 large onion, sliced into 8 wedges
1 cup chicken stock
1/3 cup lemon juice
5 cloves of garlic, minced
1 tbsp dried oregano
2 tsp salt
Directions

In a large cast iron pan combine all the ingredients for the lemon veggies and mix well.

In a food processor, blend the stick of butter with the parsley, lemon juice, minced garlic, Dijon, thyme, and lemon juice.

Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper.

Set the chicken breast side up in a large cast-iron skillet over the potatoes. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.

Roast veggies for additional ten minutes while chicken is resting to let them crisp up.

15 minutes
Prep Time
60 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 whole chicken
Save-on-Foods - Whole Frying Chicken
Save-on-Foods - Whole Frying Chicken, 1.49 Kilogram
$12.45 avg/ea was $18.69 avg/ea$0.84/100g
1/2 cup butter, room temp
Western Family - Salted Creamery Butter
Western Family - Salted Creamery Butter, 454 Gram
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$6.69$1.47/100g
1 clove garlic, minced
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.89
½ bunch of parsley
Parsley - Fresh, Bunch
Parsley - Fresh, Bunch, 1 Each
$1.99
2 tbsp picked thyme leaves
Western Family - Fresh Thyme
Western Family - Fresh Thyme, 20 Gram
$2.79$13.95/100g
1 tsp Dijon mustard
Western Family - Prepared Dijon Mustard
Western Family - Prepared Dijon Mustard, 325 Millilitre
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$3.39$1.04/100ml
2 tbsp lemon juice
Western Family - Lemon Juice from Concentrate
Western Family - Lemon Juice from Concentrate, 946 Millilitre
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$3.99$0.42/100ml
1 tsp salt
Sea Salt - Fine Grind, Bulk
Sea Salt - Fine Grind, Bulk, 100 Gram
$0.49/100g$0.49/100g
1 tsp black pepper
Western Family - Pepper Black - Ground
Western Family - Pepper Black - Ground, 145 Gram
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$9.99$6.89/100g
1 lemon, cut in half
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
$0.99
4 large Yukon gold potatoes, cut into wedges
Potatoes - Yukon Gold
Potatoes - Yukon Gold, 293.33 Gram
$1.74 avg/ea$0.59/100g
2 large carrots, divided into 2 inch pieces
Carrots - Bulk, Fresh
Carrots - Bulk, Fresh, 100 Gram
$0.50 avg/ea$0.50/100g
1 large onion, sliced into 8 wedges
Onions - Yellow, Medium
Onions - Yellow, Medium, 215 Gram
$0.94 avg/ea$0.44/100g
1 cup chicken stock
Western Family - Chicken Broth
Western Family - Chicken Broth, 946 Millilitre
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$2.39$0.25/100ml
1/3 cup lemon juice
Western Family - Lemon Juice from Concentrate
Western Family - Lemon Juice from Concentrate, 946 Millilitre
rewards logoEarn 100 Points
$3.99$0.42/100ml
5 cloves of garlic, minced
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.89
1 tbsp dried oregano
Western Family - Oregano Leaves
Western Family - Oregano Leaves, 32 Gram
rewards logoFree with 2500 Points Redeemed
$3.99$12.47/100g
2 tsp salt
Sea Salt - Fine Grind, Bulk
Sea Salt - Fine Grind, Bulk, 100 Gram
$0.49/100g$0.49/100g

Directions

In a large cast iron pan combine all the ingredients for the lemon veggies and mix well.

In a food processor, blend the stick of butter with the parsley, lemon juice, minced garlic, Dijon, thyme, and lemon juice.

Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper.

Set the chicken breast side up in a large cast-iron skillet over the potatoes. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.

Roast veggies for additional ten minutes while chicken is resting to let them crisp up.