Lemon and Thyme Chicken

I love to use fresh herbs whenever I can (and freeze the leftover herbs) and with Summer coming, I was in need of a simple roast chicken recipe to add some flavour to my salads. When I found this super simple recipe in the Spring 2011 issue of Allergic Living I immediately wanted to make it for dinner. Roasting chicken is a great way to get lots of leftovers to add to salads, wraps, quesadillas and even my favorite Greek Chicken Omelette.

What you’ll need:

• 1 whole Chicken
• 1 Lemon, quartered
• 2 bunch Fresh Thyme
• 1/4 cup Olive Oil
• Salt and Pepper

Preheat oven to 400°F.

Line a shallow roasting pan or baking sheet with parchment paper. Rinse and pat dry chicken, then put in pan.

Season cavity with salt and pepper. Then add lemon quarters and thyme to cavity. Rub skin with olive oil and season with salt and pepper.

I served mine up with Roasted Broccoli for dinner and then used the leftovers for lunches. I’ll definitely be making this again to have on hand!

Makes 4 servings · Printable Version