Ingredients for 4
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.
Botanical context
This recipe is indexed as a culinary use note, not a supplement protocol. When a featured plant is also used in herbal traditions, PlantSage keeps the food preparation separate from medicinal dosage advice so readers can enjoy the recipe without confusing a kitchen quantity with a therapeutic serving.
Thyme (Thymus vulgaris) is the main botanical reference for this page. Check the linked plant profile for identification notes, cautions, and cultivation context before foraging or substituting fresh material. Use properly identified edible material, avoid contaminated harvest sites, and treat unfamiliar plants as ingredients that require the same care as any other food. If you substitute dried herbs for fresh, wild plants for cultivated ones, or concentrated extracts for whole ingredients, start conservatively because flavour, bitterness, and tolerance can change quickly.
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.
Featured from the herbarium
1 plant
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