| Prep: 15 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 392 | 23g | 6g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 30g | 1.25g |
There’s something so nostalgic about my recipe for Roast Chicken with Wild Thyme and Lemon, it’s a simple dish that fills the home with a heartwarming aroma. The act of roasting a chicken is all too familiar and comforting, and adding my own touch with zesty lemon and aromatic thyme brings the dish to a whole new level. Born in sunny California and brought up on the vibrant flavors of Gujarat, I’ve learned to celebrate the beauty of fresh, wholesome ingredients. And I think this recipe does just that.
A Fusion of Flavors
Like the fusion of my Gujarati roots and Californian upbringing, this recipe amalgamates the succulence of a classic American style roast, glistening with a glaze of zesty lemon, olive oil, garlic, and wild thyme. The result is a dish that beautifully cradles the balance of tang and earthiness – a hallmark of my Indian-American fusion gospel.
A Nutrient Dense Dish
But beyond its enticing allure, the Roasted Chicken with Wild Thyme and Lemon is packed with health benefits, making it an ideal weeknight dinner for my family, including my husband Faisal and our two boys. The lean protein from the chicken is great for maintaining muscle mass and for keeping us satiated. The thyme is a good source of vitamin C, while the olive oil and chicken provide heart-healthy fats. Plus, who can forget the antioxidant-rich benefits of that tangy fresh lemon?
Dishes that Complement the Roast
This roasted chicken pairs beautifully with a crisp sauvignon blanc. I often accompany mine with roasted Brussels sprouts and a warm loaf of sourdough bread. Additionally, this dish is reminiscent of the Greek dish Kotopoulo Lemonato – a simple, yet flavorful lemony chicken dish that’s famous in Greece.
For me, each drop of the citrusy pan sauce reminds me of the harmony that comes from celebrating diverse cuisines and cultures in one’s kitchen. Here’s to hoping my Roasted Chicken with Wild Thyme and Lemon will resonate with you as it does with me and my multicultural culinary journey.
What You’ll Need
- 1 whole chicken (about 3.5 to 4 pounds)
- 1 whole lemon, zested and juiced
- 2 tablespoons of wild thyme, finely chopped
- 1/4 cup of extra virgin olive oil
- Salt and black pepper to taste
- 2 cloves of garlic, minced
- 1 large onion, sliced
- 1 pound of potatoes, cut into quarters
- 1 large carrot, cut into thick slices
- 2 teaspoons of butter, melted
- 1/2 cup of white wine
- 1/2 cup of chicken broth
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. While it’s preheating, rinse the chicken and pat it dry. Season it inside and out with salt and black pepper.
Step Two
In a small bowl, combine the lemon zest, lemon juice, wild thyme, olive oil, garlic, and additional salt and pepper to form your marinade.
Step Three
Rub the marinade thoroughly all over the chicken, ensuring it’s fully coated. Insert the leftover lemon inside the chicken cavity.
Step Four
In a roasting pan, spread out the sliced onions, potatoes, and carrots. Drizzle them with the melted butter and season with salt and pepper.
Step Five
Place the marinated chicken on top of the vegetables in the roasting pan. Pour the white wine and chicken broth over everything.
Step Six
Roast in the preheated oven for around 90 minutes, or until the chicken is fully cooked (the internal temperature should read 165 degrees Fahrenheit on a meat thermometer) and the vegetables are tender.
Step Seven
Remove from the oven and tent with aluminum foil. Let it rest for about 15 to 20 minutes before serving to allow the juices to redistribute throughout the chicken.
Step Eight
Carve the chicken and serve with the roasted vegetables, drizzling with the pan juices for added flavor.
