Roast Chicken with Thyme and Onions

Roast Chicken with Thyme and Onions

22
SABRINATEE 4

"People are always raving about chicken and rosemary, when I think chicken and fresh thyme is superior. This is so easy it's criminal, and the results are fabulous. I sometimes add four or five bulbs of green garlic if I find it at the farmer's market."

Ingredients

1 h 25 m servings 641 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 47.1 g
  • 73%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 43.3 g
  • 87%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.
  3. Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F (200 degrees C), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

22
  1. 36 Ratings

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Most helpful

This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or...

Most helpful critical

I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it, then broiling to get the skin brow...

This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or...

I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it, then broiling to get the skin brow...

Excellent flavor! My chickens were quite a bit larger than 2.5 lbs (closer to 5 per, I think), so I had to cook them quite a bit longer than instructed, and at a lower temperature so I didn't ki...

This is a great recipe for a standard roast chicken - the herbs and lemon really standout. The only caution I have for cooks is to make sure you use a larger bird. I made this with a small bird ...

The onions were good, but the chicken was unremarkable.

This was very good. The reason I am giving it 4 stars is because I altered the recipe a bit. I did stuff the cavity with lemons ( I cut them in quarters), shallots and onion. I did also stuff so...

I'm not a great cook, so I wasn't sure how this would go. But it worked great! I had a pack of 5 chicken thighs with skin and bones. I ended up slicing up a lemon and putting each thigh on a ...

My family loved this recipe. By far the best baked chicken I've ever had.

Great taste. We don't use butter and the chicken was fine without it. Didn't know what was meant by "line with thyme sprigs" so I tucked some under the skin and put more inside with the lemon.