Lemon Thyme Roasted Chicken

Thyme in three places. A butter mash goes under the skin, whole sprigs and lemon halves go in the cavity, and more sprigs roast in the fat around the bird.

Why the thyme matters here. An hour and a half in the oven would erase basil or cilantro completely. Thyme concentrates instead — the long roast is what pushes its flavor through the meat rather than leaving it on the surface.

Home kitchen · 4 to 6 servings

• 1 large bunch Fresh thyme, half picked and half whole sprigs
• 1 (4–5 lb) Whole chicken
• 6 oz Unsalted butter, softened
• 3 Lemons, halved
• 2 heads Garlic, halved crosswise
• 1 lb Shallots and baby potatoes
• to taste Coarse salt and black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Salt the bird all over and refrigerate uncovered overnight if you can — at minimum 2 hours.
2. 2 Mash the softened butter with the picked thyme leaves, the zest of one lemon, salt and pepper. Work it under the breast and thigh skin with your fingers.
3. 3 Stuff the cavity with lemon halves, a garlic head and a bundle of whole thyme sprigs. Truss the legs.
4. 4 Set on the shallots, potatoes and remaining garlic and thyme. Roast at 425°F for 20 minutes, then 375°F for about 55 more, until the thigh reads 165°F.
5. 5 Rest 15 minutes. Squeeze the roasted lemon into the pan juices and spoon them over the carved bird.