Name: Thyme, lemon, and butter roast chicken
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: European
Ingredients: 1 whole chicken, ~1.6 kg; 60 g soft butter; 2 tbsp finely chopped fresh thyme leaves (plus 6 sprigs); Zest of 1 lemon (halve the lemon after zesting); 3 garlic cloves, minced; 1 tsp flaky sea salt; Freshly ground black pepper; 2 tbsp olive oil

I

Ingredients for 4

Scale

1 wholechicken, ~1.6 kg
60 gsoft butter
2 tbspfinely chopped fresh thyme leaves (plus 6 sprigs)
Zest of 1 lemon (halve the lemon after zesting)
3 garliccloves, minced
1 tspflaky sea salt
Freshly ground black pepper
2 tbspolive oil

II

Method

I
Preheat oven to 200°C (400°F). Pat the chicken completely dry.
II
Mash the butter with the chopped thyme, lemon zest, garlic, salt, and pepper.
III
Loosen the skin over the breasts with your fingers. Push half the herb butter under the skin, spreading it evenly. Rub the rest all over the outside.
IV
Stuff the cavity with the thyme sprigs and the two lemon halves.
V
Place breast-up in a roasting pan. Drizzle with olive oil.
VI
Roast 75 minutes, or until juices from the thigh run clear (internal temperature 74°C / 165°F).
VII
Rest under foil for 15 minutes before carving.

III

Notes & variations

The pan drippings + squeezed lemon halves make an instant gravy — deglaze with 200 ml stock or wine. For crispier skin, air-dry the chicken uncovered in the fridge overnight.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Thyme

Thymus vulgaris

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V

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