This roasted chicken is so juicy and flavourful that it is perfect for hearty family lunch or dinner. And leftovers can be used in salads or wraps. I like to bake a whole chicken because it helps to hold all the juices and the meat turns out nice and tender. In this recipe I like to combine thyme and lemon, they go so good together.
Mix butter with 2 tbsp thyme and salt and pepper.
Season chicken in and out with salt and pepper and rub it in with your hands.
Spread the butter mixture on the chicken breast under the skin. The rest of the butter spread on the chicken all over.
Make some cuts in lemons with a knife.
Put a small bunch of thyme in the chicken cavity and add two lemons.
Tie chicken legs with string. Place chicken on a roasting tray. Bake chicken for 2-2.5 hours at 180 C.
One hour before baking time mix vegetables with seasoning, as well as potatoes.
Spread on a baking dish and bake for 1 hour.
Let chicken rest for about 10 minutes and serve with vegetables.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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