Slow-Roasted Thyme & Lemon Chicken

Reviewed by admin · Updated May 24, 2026
  • 15 min prep
  • 90 min cook
  • 105 min total
  • 4 servings
  • Home cook

The Sunday chicken that justifies the entire afternoon.

Ingredients

4
  • 1 whole chicken (4 lb)
  • 2 lemons halved
  • 1 head garlic halved
  • 1 bunch thyme
  • 3 tbsp olive oil

Method

  1. Heat oven to 325°F. Pat chicken dry inside and out — dryness is the entire game.

  2. Stuff cavity with lemon halves, garlic, and half the thyme. Rub the outside with olive oil, salt, and pepper.

  3. Roast 90 minutes until juices run clear, ~165°F at the thigh.

  4. Rest 15 minutes before carving. Spoon pan juices over each serving.

Notes & variations

Save the carcass for stock. Strip the leftover thyme leaves into the stock pot too.

FAQs

Can I use dried thyme?

Fresh is the point — but if you must, use 1 tbsp dried scattered over the skin.

Pair with

About the editor

admin

Editor at Sweet Basil Thyme