Salt-Rubbed Roast Chicken with Lemon & Thyme
- Ready In:
- 3 tablespoons kosher salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 2 tablespoons chopped freesh thyme, stems reserved to stuff into the cavity
- 3 1⁄2 lbs chicken, excess fat trimmed,rinsed inside and out and patted dry with paper towels
- 1 lemon, quartered
- 4 cloves garlic
- 3 tablespoons unsalted butter, melted
- Mix the salt, pepper and thyme.
- Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
- Refrigerate uncovered overnight or for at least 8 hours.
- Oven to 400 degrees F.
- Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
- Brush the chicken with some of the melted butter.
- Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
- The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
- Let the chicken rest for at least 10 minutes before carving.
Join The Conversation
This was a great chicken. I only used 1 tbsp salt and used it for the skin as well as inside the bird. I greased my roasting pan, cut an onion into 8 pieces and put the chicken on top of that (I don't have a small rack for chicken). I also placed some cut up potatoes and about 10 garlic cloves around the chicken. During the last 20 min, I added some baby carrots. What a beautiful dish! After 1 hour, the chicken wasn't quite cooked through or browned enough (maybe an additional 20-30 minutes would be necessary?) but there were lots of delicious juices. I didn't taste much lemon, so I think I would place some lemon slices on top of the chicken next time. I look forward to making this again! The bones are now in the slow cooker, on their way to making chicken stock!
This was really good. I followed the directions using a 6.7 lb chick so I 2x the ingred. I used lemon thyme b/c it's growing like a weed. I also cooked at 350 for 2hrs. I did baste every 20 minutes. There was a nice salt crust. The crust brushed right off so if someone didn't want the crust on it's not a big deal. The chicken itself wasn't salty at all. Actually, it was so moist it was practically dripping as I cut it. Delicious. The only down side is that the juices might be too salty to make gravy. I didn't make it this time but I usually use the juice for gravy then add it to the leftover chicken casserole the next day. I did reserve a small amount of juice for a casserole so I'll try it. The chicken is so moist I can't wait to have a sandwich. I will make this again but next time using the same 6.7 lb. chicken I'd change the salt to 3 tbls and the thyme to 5 tbls for personal pref.