Garlic Butter Roast Chicken with Lemon and Thyme
Juicy, flavorful, and perfectly golden, this Garlic Butter Roast Chicken with Lemon and Thyme is a comforting dinner everyone will love! Infused with rich garlic butter, fresh herbs, and bright lemon flavor, this easy roast chicken recipe is perfect for family dinners, holidays, or special occasions.
Ingredients
- 1 whole chicken (about 4–5 lbs / 1.8–2.2 kg)
- 4 tablespoons unsalted butter, softened
- 6 cloves garlic, minced
- 1 lemon (halved)
- 1 tablespoon fresh thyme leaves (plus extra sprigs for stuffing)
- 1 teaspoon fresh rosemary (optional, for extra flavor)
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 onion, quartered (for roasting bed)
- 2–3 carrots, cut into chunks (optional, for roasting bed)
- 2–3 celery stalks, cut into chunks (optional, for roasting bed)
Instructions
- Preheat Oven – Set your oven to 425°F (220°C).
- Prepare Chicken – Pat chicken dry with paper towels (dry skin = crispier roasting).
- Make Garlic Butter – Mix softened butter with minced garlic, thyme, rosemary (if using), salt, and pepper.
- Season Chicken – Gently loosen the skin over the breast with your fingers and spread some garlic butter underneath. Rub the rest over the entire chicken, including the legs.
- Stuff Cavity – Insert lemon halves, garlic cloves, and thyme sprigs into the cavity for extra flavor.
- Prepare Roasting Bed – Place onions, carrots, and celery in the roasting pan. Drizzle with olive oil and season lightly.
- Roast – Place chicken breast-side up on the vegetables. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until juices run clear and internal temperature reaches 165°F (75°C).
- Baste – Halfway through roasting, spoon pan juices over chicken for maximum flavor.
- Rest – Remove chicken from oven, tent with foil, and let rest for 10–15 minutes before carving.