Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Roasting pan
- Food thermometer, clean carving board and knife
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Timing is for a fully thawed chicken of about 1.5 kg; larger birds need longer.
- Nutrition assumes roughly 900 g raw edible meat-and-skin equivalent, not the full bone-in purchased weight.
Make it work
- A cooked thigh and underdone breast require more roasting; check each area again.
- Dry breast often means the bird continued cooking far beyond its thermometer endpoint.
Prep 20 min · Cook 90 min · Waiting 15 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- One whole chicken, about 3 lb 5 oz (1.5 kg raw); about 900 g edible meat and skin assumed for nutrition
- 1 lemon, halved (about 120 g whole; 20 g juice used in the estimate)
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) dried thyme
- 1 1/2 tsp (9 g) fine salt
- 1/2 tsp (1 g) ground black pepper
Step-by-step method
- Prepare the chicken
Heat the oven to 425°F (220°C). Remove any giblets from the cavity, pat the chicken dry and place breast-side up in a roasting pan. Do not rinse raw poultry, which can spread splashes. - Season and arrange
Rub the exterior with oil, salt, pepper and thyme. Place the lemon halves loosely in the cavity. Do not tightly pack the cavity with stuffing; that would need separate quantities and safety checks. - Start roasting
Roast for 20 minutes, then reduce heat to 375°F (190°C). Continue for about 55–70 minutes. If the skin darkens early, shield the breast loosely with foil. - Check several places
Insert a thermometer into the thickest breast and innermost thigh without touching bone. Both must reach 165°F (74°C). Check both sides; clear-looking juices alone are not a reliable test. - Rest and carve
Move the cooked chicken to a clean board and rest 15 minutes. Remove the lemon halves, carve and divide edible meat and skin into four portions. Use cooked pan juices only if desired; unlisted sides are excluded. - Handle leftovers promptly
Separate remaining meat from the carcass and refrigerate in shallow containers within 2 hours. Bone weight and how much skin is eaten change the actual portion and nutrition substantially.
Cook’s notes
A simply seasoned whole roast chicken with lemon and thyme. The recipe includes a resting period and checks both breast and thigh temperatures.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 515 kcal · Protein 42 g · Carbohydrates 1 g · Fat 37 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.