Lemon-Thyme Butterflied Roast Chicken
- 20m Prep Time
- 50m Cook Time
- 1h 15mReady In
A butterflied roast chicken with lemon and thyme, roasted on a bed of garlic and lemon slices. This quicker version of the classic 'Engagement Chicken' is golden and juicy, perfect for a special dinner.
Ingredients
- 2 heads garlic halved through the equators
- 2 lemons 1 sliced and 1 cut into wedges
- 29.6 ml olive oil divided
- 0.5 bunch fresh thyme divided
- 1 3½- to 4-pound chicken backbone removed
- Kosher salt and pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 152 mg
- Iron: 1.9 mg
- Magnesium: 27.1 mg
- Phosphorus: 123 mg
- Potassium: 422 mg
- Zinc: 0.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
Prepare
- 2 heads garlic, halved through the equators
- 2 lemons, 1 sliced and 1 cut into wedges
- 29.6 ml olive oil, divided
- 0.5 bunch fresh thyme, divided
- 1 3½- to 4-pound chicken, backbone removed
Let's Cook
-
Step 1.
Heat the oven to 425°F. On a large rimmed baking sheet, toss the halved garlic heads and sliced lemon with 1 tablespoon olive oil and half the fresh thyme sprigs; spread them in the center of the sheet.
-
Step 2.
Place the butterflied chicken on top of the garlic and lemon mixture. Rub the chicken all over with the remaining 1 tablespoon olive oil, then season with ½ teaspoon each kosher salt and black pepper. Scatter the lemon wedges around the chicken on the sheet.
-
Step 3.
Roast the chicken for 20 minutes. After 20 minutes, scatter the remaining thyme sprigs around the chicken and continue roasting until the chicken is golden brown and cooked through (an instant-read thermometer inserted into the thickest part of the thigh registers 165°F), about 30 minutes more.
-
Step 4.
Remove the chicken from the oven and let it rest for 5–10 minutes before carving. Serve with the roasted garlic, lemon slices, and lemon wedges.