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This roasted chicken is flavored with zesty lemon and fresh thyme, resulting in beautifully golden skin and succulent meat. It’s the ultimate Sunday dinner!
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water, then pat dry with paper towels.
In a small bowl, mix together olive oil, minced garlic, salt, pepper, and chopped thyme leaves to create a marinade.
Rub the marinade all over the chicken, making sure to coat the skin thoroughly.
Cut the lemons in half, and place them inside the cavity of the chicken, along with a few sprigs of thyme for extra flavor.
Place the chicken in a roasting pan and pour chicken broth around the base to keep the meat moist during roasting.
Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
Baste the chicken with the pan juices halfway through the cooking time for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve with your favorite sides and enjoy!
