Thyme Lemon Basil Chicken (Printable Version)

Tender chicken roasted with fresh thyme, lemon, and basil for a bright, savory main dish.

# Ingredient List:

→ Chicken

01 - 1 whole chicken (approximately 3.3 lbs)

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - Zest of 1 lemon
05 - 2 tablespoons fresh basil, chopped
06 - 1 tablespoon fresh thyme leaves
07 - 3 garlic cloves, minced
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper

→ For Roasting

10 - 1 lemon, sliced
11 - 3-4 sprigs fresh thyme
12 - 2 tablespoons fresh basil leaves
13 - 1 onion, quartered

# How to Make It:

01 - Preheat the oven to 400°F for roasting.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped basil, thyme, garlic, salt, and pepper until well combined.
03 - Pat the chicken completely dry with paper towels and place it in a roasting pan.
04 - Gently loosen the skin over the breasts and thighs with your fingers. Rub half of the marinade underneath the skin, then massage the remaining mixture over the exterior of the chicken.
05 - Fill the chicken cavity with lemon slices, thyme sprigs, basil leaves, and quartered onion.
06 - Secure the legs together with kitchen twine to ensure even cooking.
07 - Roast for 1 hour to 1 hour 10 minutes, until juices run clear and a meat thermometer inserted into the thickest part of the thigh registers 165°F.
08 - Allow the chicken to rest for 10 minutes before carving. Serve with the pan juices drizzled over the meat.

# Expert Advice:

01 -
  • The combination of fresh basil and thyme under the skin creates these incredible pockets of flavor that keep the meat impossibly moist
  • Whole roasted chickens make your house smell like someone who knows exactly what theyre doing in the kitchen, even if you dont
  • Leftovers (if you have any) make the most incredible sandwiches the next day
02 -
  • Trussing the chicken isnt just for looks, it actually helps the white and dark meat cook at more similar rates
  • That 10 minute rest period is non negotiable if you want juicy meat instead of a cutting board full of escaped juices
  • The thermometer should go into the thickest part of the thigh without touching bone for the most accurate reading
03 -
  • Letting your chicken sit at room temperature for 30 minutes before roasting helps it cook more evenly
  • If the skin is browning too quickly, tent a piece of foil loosely over the top
  • Save the carcass for stock because those roasted bones make incredible soup

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