Recipe by SABRINATEE
"People are always raving about chicken and rosemary, when I think chicken and fresh thyme is superior. This is so easy it's criminal, and the results are fabulous. I sometimes add four or five bulbs of green garlic if I find it at the farmer's market."
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2 (2.5 pound)
onions, peeled and quartered
shallots, coarsely chopped
salt and pepper to taste
This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or any other contraption I come up with makes much difference. Tastes great, but I probably won't make again for that reason.
I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it, then broiling to get the skin brown.
Excellent flavor! My chickens were quite a bit larger than 2.5 lbs (closer to 5 per, I think), so I had to cook them quite a bit longer than instructed, and at a lower temperature so I didn't kill the outside before the inside was ready - probably about 90 minutes at 350. This is also a great recipe for leftover chicken to use in other recipes, as the flavors aren't too strong or distinctive to blend well with other things. Thanks!
This is a great recipe for a standard roast chicken - the herbs and lemon really standout. The only caution I have for cooks is to make sure you use a larger bird. I made this with a small bird and whiel the meat wasn't done until the directions, the bird came out fairly dry. If you are going to do a small bird, make sure to tent the bird with foil and baste to keep it moister. This is what I should have done, and will do the next time I use this recipe.
The onions were good, but the chicken was unremarkable.
I'm not a great cook, so I wasn't sure how this would go. But it worked great! I had a pack of 5 chicken thighs with skin and bones. I ended up slicing up a lemon and putting each thigh on a lemon slice and tucking a sprig or two of thyme under the skin on top. I sprinkled about 5 or 6 cloves of garlic and a quatered onion around the chicken. I didn't have shallots, so I just omitted them.
I kept checking the chicken until it looked done (maybe 20 min) and while it was resting I reduced the liquid into a sauce (after spooning off the excess oily)
Next time I'll try a whole chicken and see if the lemon is more pronounced.
My family loved this recipe. By far the best baked chicken I've ever had.
This was very good. The reason I am giving it 4 stars is because I altered the recipe a bit. I did stuff the cavity with lemons ( I cut them in quarters), shallots and onion. I did also stuff some thyme twig and all in the cavity. The changes I made were I chopped shallots, onion, and tore off the thyme leaves and stuffed this under the skin with a few lemon slices. Then I olive oiled the outside and added plenty of garlic and onion powder. During baking I basted. Very flavorful and the shallots and onions under the skin cooked so it was soft and sweet to eat. The lemon slices from the skin I didn't eat.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Chicken with Thyme and Onions
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 424
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