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Roast Chicken with Lemon thyme

Roast Chicken with Lemon Thyme

Lemon Thyme Roast Chicken

Roast chicken is still one of my favorite meals and perfect for a lazy Sunday dinner. This is ridiculously easy to make and has a wonderful flavor from the lemon thyme, bay leaf and garlic. If you don’t have lemon thyme on hand than you can easily substitute with thyme – it will still taste great.

Happy Roasting : )

Prep time
Cook time
Total time
Serves: 4
  • Roast chicken with lemon and thyme (serves 4)
  • Ingredients
  • 2kg organic chicken
  • Sea salt
  • Freshly ground black pepper
  • 2 large lemon, preferably unwaxed, cut into wedges
  • 2 bay leaves
  • 1 whole garlic bulb, broken into cloves
  • 1 handful fresh lemon thyme
  • Olive oil
  • 1 bunch of heirloom carrots
  • 2 cups of peas
  • 5 mint leaves
  • salt and pepper to serve
  1. Preheat the oven to 190ºC.
  2. Rub the chicken inside salt, black pepper and olive oil.
  3. Push the garlic cloves, the lemon quarters, lemon thyme and 1 bay leaf into the cavity of the chicken.
  4. Put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes
  5. After 45 minutes remove the chicken from the roasting tray and add the carrots - drizzle with olive oil, season with salt, pepper and add the bay leaf and lemon thyme.
  6. Place the roasting tray back into the oven and roast for another 45minutes or until the chicken juices run out clear when poked with a skewer.
  7. While the chicken is roasting bring a medium-sized pot to a boil - add the frozen peas and boil for 30 seconds.
  8. Drain the peas and place them in a bowl
  9. Drizzle with olive oil, season with salt and pepper
  10. Toss through fresh mint leaves.
  11. Serve the chicken with carrots and minted peas



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