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Ingredients (one per line)
1 whole chicken (about 4-5 pounds) 2 lemons (1 halved, 1 sliced) 4 cloves garlic (minced) 2 tablespoons olive oil 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon dried thyme 1 teaspoon rosemary 1 onion (quartered) Fresh thyme sprigs (for garnish)
Instructions (one step per line)
Preheat the oven to 425°F (220°C) — 10 minutes Pat the chicken dry with paper towels — 2 minutes Rub the chicken with olive oil, salt, pepper, thyme, and rosemary — 3 minutes Stuff the cavity of the chicken with halved lemon, minced garlic, and quartered onion — 5 minutes Place the chicken breast-side up in a roasting pan and arrange lemon slices around it — 2 minutes Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) — 75 minutes Let the chicken rest for 10 minutes before carving — 10 minutes Garnish with fresh thyme sprigs and serve — 2 minutes
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