Lunch / Dinner
Sunday Roast Chicken
Quietly classy and quickly assembled, this unassuming Sunday Roast Chicken brings everyone in the family to the table to celebrate even the ordinary moments in our everyday lives. It has only a few simple ingredients, but with golden and crisped skin, still juicy breast meat, and thighs that are fully cooked, you'll have requests for this lemon and thyme-seasoned bird every day of the week.
Lemon juice is a natural for flavoring for chicken, and it also helps to create a crispy brown skin.
Preheat oven to 400°. Coat a shallow roasting pan and rack with nonstick spray.
Rinse chicken, then pat dry. Insert a spoon under skin to separate it from flesh on breast and drumstick. Place chicken on prepared rack.
Drizzle oil and lemon juice over chicken, rubbing to distribute. Sprinkle chicken with thyme and season with salt. Insert juiced lemon half into cavity of chicken. Loosely tie the legs together. Place onion wedges on rack.
Roast chicken 30 minutes; rotate pan and roast 30 minutes more, then continue roasting, checking for doneness every 10 minutes, until a thermometer inserted into the thigh registers 165° and the breast is golden brown. Let chicken rest 10 minutes before serving. Arrange onion and lemon wedges around chicken on a serving platter.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 8g 40%
Cholesterol 131mg 43%
Sodium 123mg 5%
Carbs 2g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.