There are a lot of roast chicken recipes out there. Some have fresh herbs, or lemon juice, or garlic. This one has a little bit of all of that! It’s easy enough for a weeknight dinner but easily fancy enough to serve guests. Personally, I love a dish like this that I can put in the oven while I socialize with guests and it’s ready to go when I need it.
This recipe doesn’t disappoint. In about an hour you’ll have a perfect, juicy roast chicken with the most delicious pan juices. I know there’s a lot of garlic in here, but you can easily use it after the chicken is cooked in my roasted garlic chickpea burgers, on a flatbread, tossed in pasta, added to hummus, or spread on crusty bread with some cheese.
- 1 whole chicken
- 30-40 cloves garlic
- ½ cup white wine
- 1 lemon
- 1 cup chicken broth
- kosher salt
- fresh ground pepper
- 12-14 sprigs fresh thyme
- Preheat oven to 475 degrees Fahrenheit.
- Rinse chicken and remove neck and giblets. Drain and pat dry.
- Peel garlic (tip: blanch in boiling water for 30 seconds and remove skins under cold water easily).
- Place garlic, white wine, and chicken broth in the bottom of large Dutch oven. Place thyme inside chicken. Prick lemon all over with a fork and insert into chicken cavity.
- Place chicken in Dutch oven. Salt and pepper all over.
- Put chicken in preheated oven for one hour or until internal temperature reaches 165 degrees.
- Base 2-3 times while cooking if desired.
- Let rest for 10 minutes then enjoy!