Whole Roasted Chicken w/ Garlic, Lemon, & Thyme

August 7, 2025 • 0 comments

There’s something magical about roasting a whole chicken (especially one raised the right way). And, from the first whiff of garlic and thyme in the oven, you’ll know this is more than just any dinner. Stuffed with bright lemon, earthy garlic, and fragrant thyme, this bird emerges from the oven with shatter-crisp skin and juicy meat, nestled over a bed of caramelized veggies, basted with bone broth, feeling like home.

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

(3.5 to 4.5 lb) Whole Pasture Raised Chicken
(4-5 ct.) Lemons
(1 ct.) Garlic Head (Halved Crosswise)
(6-8 ct.) Sprigs of Fresh Thyme
(2 tbsp.) Olive Oil or Melted Butter
(1 tsp.) Sea Salt
(1/2 tsp.) Black Pepper
(1/2 cup) Bone Broth (Chicken or Vegetable)
(n/a) Choice of Veggies (Potatoes, Sweet Potatoes, Asparagus, Red Onion, Carrots, etc.)

Directions

STEP ONE: PREP CHICKEN

-Preheat oven to 425°F (220°C)

-Remove giblets and pat chicken dry with paper towels.

STEP TWO: SEASON CAVITY

-Stuff the chicken cavity with halved lemon, garlic cloves, and thyme sprigs.

STEP THREE: SEASON SKIN

-In a small bowl, mix olive oil or butter, salt, and pepper.

-Rub this mixture all over the chicken skin, making sure to coat evenly.

-Place sliced lemon and more thyme sprigs on top of the chicken, and sprinkle with a few more garlic cloves if desired, or alternatively, with garlic powder.

STEP FOUR: CHOP VEGGIES

-Chop veggies of choice and place at the bottom of a cast iron skillet or roasting pan.

STEP FIVE: ROAST CHICKEN WITH BONE BROTH

-Place the chicken breast-side up in the cast iron skillet or roasting pan, on top of the veggies. You may need to clear some space by moving the veggies around the chicken to make room for the chicken.

-Pour 1 cup bone broth over the chicken and into the bottom of the pan.

-Roast uncovered for 45 minutes, then baste the chicken with pan juices.

-Continue roasting for 15–30 more minutes, or until the thickest part of the thigh reaches 165°F and juices run clear.

STEP SIX: SERVE

-Spoon pan juices over slices and garnish with a few fresh thyme leaves and a squeeze of roasted lemon, if desired. You can separate the veggies and serve in a separate bowl, or simply serve the veggies and chicken together.

by Hannah Wanda