Lemon and Thyme Roasted Chicken is the kind of slow-roasted, Sunday dinner that fills the house with the best aroma. Perfectly roasted with tender meat and crispy skin, it’s a dish that feels fancy without being fussy.
This post was originally published in August 2016 and updated in March 2026 with additional details, instructions for roasting chicken without a roasting rack, and fresh new photos.
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Lemon Thyme Roast Chicken
This Lemon Thyme Chicken is easy to prepare but does require some oven time, making it perfect for a cozy weekend dinner when you’re not in a rush. The chicken roasts up juicy and flavorful with crispy, golden brown skin and bright notes of citrus and herbs.
Roasting a whole chicken might sound complicated, but it’s actually quite simple, even for a beginner. With just a few fresh ingredients and a little patience, you’ll have a dish that looks (and tastes) impressive enough for guests.
We love serving it with roasted potatoes or mashed potatoes and a side of creamed peas or corn for a complete meal. It’s a nostalgic dinner that feels just like Sunday at Grandma’s.
Why You’ll Love This Recipe
Easy with little hands-on prep. Once the chicken is prepared and in the oven, most of the work is done and you can relax while it roasts.
Classic Sunday dinner vibes. A golden roasted chicken with simple sides is the kind of comforting meal that never goes out of style.
Simple ingredients, big flavor. Lemon and thyme add bright, fresh flavor to the chicken without needing a long list of ingredients.
Ingredient Photo: Lemon and Thyme Roasted Chicken
Ingredient Notes for Lemon Roasted Chicken
Whole Chicken: I recommend a large roasting chicken — the one I used for this post was 7.35 pounds.
Lemon: Fresh lemons are essential since we put the halves inside the chicken cavity.
Olive Oil: Brushing olive oil on the outside helps create that perfectly crispy skin.
Aromatics: Fresh thyme sprigs and garlic go under the skin and inside the cavity for extra flavor.
Seasoning: Simple is best — just salt and black pepper.
How to Make Lemon Thyme Roasted Chicken
Here is a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Place two lemon halves, a few sprigs of thyme, garlic, salt and pepper inside the cavity of the chicken. Tuck a couple of sprigs of thyme under the skin on the breast.
Roast at 350° for 20 minutes per pound, this chicken was 7.35 pounds and took 2 ½ hours. Allow to rest for at least 10 minutes.
Tips
- If you have a roasting pan with a roasting rack you can use them.
- I let my chicken sit out at room temperature for about 30 minutes before roasting it.
- Line the bottom of the pan with parchment paper for easier cleanup.
Storage
Remove all of the leftover meat from the bones so it cools faster.
- Refrigerator: Place the meat in an airtight container or wrap tightly in foil or plastic wrap. Leftover cooked chicken will stay good for 3–4 days in the refrigerator.
- Freezing: Freeze the meat in an airtight container or freezer bag for up to 4 months.
Frequently Asked Questions
Yes! Thyme pairs wonderfully with roasted chicken and adds a subtle earthy flavor. Other herbs that work well are rosemary or sage.
Both temperatures work well for roasting chicken. Roasting at 350°F cooks the chicken more gently and helps keep the meat tender and juicy, while 400°F will cook it faster and crisp the skin a bit more. For this recipe, we roast the chicken at 350°F for a tender, flavorful result.
Roast chicken uncovered so the skin can become crispy and golden brown. If the chicken starts to brown too quickly, you can loosely tent it with foil near the end of cooking.
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Lemon and Thyme Roasted Chicken
Ingredients
- 1 whole whole chicken about 7 ½ pounds
- fresh thyme
- 1 lemon
- 2 cloves minced garlic
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F.
- Remove the neck and giblets. Trim excess fat and pat the chicken dry with paper towels.1 whole whole chicken
- Loosen the skin from the breast by gently running your fingers between the breast and skin.
- Tuck two fresh thyme sprigs under the loosened skin over the breast.fresh thyme
- Stuff the cavity with lemon halves, additional fresh thyme sprigs, garlic, salt, and pepper.1 lemon, 2 cloves minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper
- Brush the outside of the chicken with olive oil.1 tablespoon olive oil
- Place the chicken in a roasting pan and roast, uncovered, for 20 minutes per pound, or until a meat thermometer reads 180°F in the thickest part of the thigh.
- Let the chicken rest for 15 minutes before carving and serving.
Notes
Nutrition
Nutrition
winner winner chicken dinner! Looks amazing.
Thanks!
Whenever a recipe calls for me to insert herbs into the loose skin of the chicken it’s always a winner. This chicken looks divine.
I know, right? It just makes me feel like a chef, and not just a home-cook. Thanks for stopping by!
Looks so awesome Mindy! I love this!
Thank you!!
That’s a beautifully roasted bird, Mindy.
Thank you!!
Mmm this looks delicious!
Thank you so much!