Roast Chicken with Thyme

Gluten Free
Dairy Free
Health score
13%
Roast Chicken with Thyme
120 min.
4
662kcal

Suggestions


Looking for a mouthwatering dish that brings the flavors of comfort and home right to your dining table? Look no further than this enticing Roast Chicken with Thyme! Perfectly seasoned and infused with the aromatic essence of fresh thyme and garlic, this succulent chicken is not only delicious but also gluten-free and dairy-free, making it an ideal choice for those with dietary restrictions.

This recipe is designed to impress, whether you're hosting a cozy family dinner or a special gathering with friends. The magic begins by roasting the chicken at a high temperature to achieve that crispy, golden-brown skin, followed by a slower roast that ensures every bite is tender and juicy. The simplicity of the ingredients highlights the dish's natural flavors, and the use of olive oil adds a touch of richness without any dairy.

Imagine the enticing aroma wafting through your kitchen as this roast chicken cooks to perfection. Serve it alongside your favorite sides, and get ready to receive compliments from all your guests. With a total preparation and cooking time of just two hours, this Roast Chicken with Thyme is not only satisfying but also manageable, making it an ideal meal for any occasion. Dive into this culinary delight and experience the delightful harmony of flavors that make this dish a true winner!

Ingredients

  • 4.5 pound chicken 
  • head garlic cut in half
  • tablespoons olive oil 
  • servings salt and pepper 
  • bunch thyme leaves 

Equipment

  • bowl
  • oven
  • knife
  • pot
  • aluminum foil
  • dutch oven
  • glass baking pan

Directions

  1. Preheat oven to 450°F. Grease a dutch oven or high walled glass baking pan with olive oil.
  2. If there are any giblets inside the chicken, remove and discard. Rub inside of bird with olive oil. Season with salt and pepper. Stuff cavity with garlic and bunch of thyme.
  3. Place chicken in pot and lightly rub skin with olive oil. Season skin with salt and pepper. Roast at 450°F for 20 minutes.
  4. Decrease temperature to 350°F and roast for another hour and ten minutes. At this point, skin should be browned and when a knife is poked into fattest part of thigh, juices should run clear.
  5. Remove chicken from oven.
  6. Place a small bowl at the end of a platter.
  7. Remove chicken from Dutch oven and rest against the bowl, breast side down, and tail down, against the bowl. Tent with foil and let rest 10 minutes. This will allow the juices to run down into the breast.
  8. Carve the chicken and serve.

Nutrition Facts

Calories662kcal
Protein28.22%
Fat70.21%
Carbs1.57%

Properties

Glycemic Index
18.75
Glycemic Load
0.7
Inflammation Score
-8
Nutrition Score
18.43347825693%

Flavonoids

Apigenin
0.04mg
Luteolin
0.47mg
Kaempferol
0.02mg
Myricetin
0.11mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:661.82kcal
33.09%
Fat:50.94g
78.37%
Saturated Fat:12.5g
78.12%
Carbohydrates:2.56g
0.85%
Net Carbohydrates:2.27g
0.83%
Sugar:0.07g
0.08%
Cholesterol:183.7mg
61.23%
Sodium:366.81mg
15.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:46.06g
92.12%
Vitamin B3:16.73mg
83.63%
Selenium:36.27µg
51.81%
Vitamin B6:0.95mg
47.38%
Phosphorus:371.83mg
37.18%
Vitamin B5:2.27mg
22.75%
Zinc:3.31mg
22.06%
Vitamin E:2.76mg
18.38%
Vitamin B2:0.31mg
18.02%
Iron:2.58mg
14.32%
Potassium:497.28mg
14.21%
Magnesium:52.34mg
13.09%
Vitamin B12:0.76µg
12.66%
Vitamin K:12.22µg
11.64%
Vitamin B1:0.16mg
10.76%
Vitamin C:7.7mg
9.34%
Manganese:0.18mg
9.06%
Vitamin A:391.06IU
7.82%
Copper:0.14mg
7.21%
Calcium:43.92mg
4.39%
Folate:15.36µg
3.84%
Vitamin D:0.49µg
3.27%
Fiber:0.29g
1.15%