| Prep: 20 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 457 | 30g | 7g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 40g | 0.83g |
If there’s one thing about food that I cherish more than its ability to nourish, it’s its capacity to bring back cherished memories from the past. The Roasted Chicken with Costmary and Thyme is one such recipe that always takes me back to my childhood days. Honest, rustic, and replete with flavors that span the subtlety of Southern cooking and the boldness of West African dishes—this recipe is a celebration of these two distinct culinary cultures that have shaped my palate.
A Touch of Home
Placed here in my adult kitchen, in the heart of Georgia, I find solace in re-imagining the Afro-Southern fusion with recipes such as the Roasted Chicken with Costmary and Thyme. The ingredients evoke both nostalgia and excitement, being staples recognizable in many Southern households, but prepared using techniques passed down from my Nigerian relatives.
The Healthy Perks
Apart from being a mere feast for the senses, this chicken recipe is also a trove of wholesome nutrition. The use of olive oil, for instance, contributes to heart health – here’s a comprehensive guide from Mayo Clinic about it. Plus, adding fresh herbs like costmary and thyme not only enhances the flavor profile of the dish but also augments its overall nutrient value. Even the lemons, filled with immunity-boosting vitamin C, join the party!
Complementing Flavors
This recipe pairs excellently with a wide array of side dishes. Maybe it’s something as simple as a crisp salad drizzled with lemon vinaigrette, or perhaps something more elaborate like Jollof rice, a quintessential West African dish that my parents often prepared (recipe link here). Whether you’re planning a quiet family dinner or a lavish spread for guests, this recipe is guaranteed to impress!
Just like a BBC Good Food recipe that captures similar essence, our Roasted Chicken with Costmary and Thyme is something that you’ll find yourself returning to, time and time again. Each taste, a remembrance of the love and warmth from my Southern home and a nod to my flavorful West African roots.
What You’ll Need
- 1 whole chicken (about 4 to 5 pounds)
- 2 tablespoons of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 2 tablespoons of fresh costmary leaves, finely chopped
- 2 tablespoons of fresh thyme leaves, finely chopped
- 2 lemons, halved
- 2 cloves of garlic, minced
- 1 apple, cored and chopped
- 1 onion, peeled and chopped
- 1 cup of chicken broth
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. While waiting for the oven to heat up, rinse the chicken thoroughly, including the cavity, under cold running water. Pat it dry with paper towels.
Step Two
Rub the chicken all over with olive oil. Then, season it with salt and black pepper to taste. Make sure to season both the outside and the cavity for better flavors.
Step Three
In a small bowl, combine finely chopped costmary and thyme leaves. Rub the mixed herbs all over the chicken, as well as inside the cavity.
Step Four
Stuff the chicken cavity with garlic, apple, onion and the lemon halves. Tie the chicken legs together with kitchen string and tuck the wing tips under the body of the chicken.
Step Five
Place the chicken on a roasting rack set in a roasting pan. Pour the chicken broth into the bottom of the pan.
Step Six
Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the juices run clear when you cut between a leg and thigh. Make sure to baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
Step Seven
Remove the chicken from the oven and cover it with aluminum foil. Allow it to rest for 15 minutes before carving to let the juices redistribute. Carve and serve the chicken while it’s hot. Enjoy your homemade roasted chicken with costmary and thyme!
