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Roast Chicken with Thyme and Onions

Roast Chicken with Thyme and Onions

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 25 m
SABRINATEE

SABRINATEE

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

LISAKP71
45

LISAKP71

12/16/2003

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 any other contraption I come up with makes much difference. Tastes great, but I probably won't make again for that reason.

Marie
40

Marie

2/1/2004

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 brown.

SunnyByrd
23

SunnyByrd

4/23/2009

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 kill the outside before the inside was ready - probably about 90 minutes at 350. This is also a great recipe for leftover chicken to use in other recipes, as the flavors aren't too strong or distinctive to blend well with other things. Thanks!

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