Oven Roasted Whole Chicken with Lemon & Thyme
If you’ve got the thyme, we’ve got the ultimate whole chicken recipe for you to cook in the pizza oven this weekend. So light a fire, pop open a bottle of Sauvignon Blanc, and enjoy this slow, but oh-so delicious bird.
Oven Roasted Whole Chicken with Lemon & Thyme
Ingredients
- 1 1 large free-range chicken about 5 1/2 lbs
- 1 lemon
- 1 handful fresh thyme
- 1 cup dry white wine
- 2 tbsps Herbs de Provence
- 3 tbsps extra virgin olive oil
- Salt and ground pepper
Instructions
For the Pizza Oven
- Build a fire in the oven and let it reach 375 °F. Push the fire to the back of the oven.
- Cut the lemon into quarters. Stuff the lemon and a handful of the thyme into the chicken cavity. Rub the olive oil all over the chicken and season with Herbs de Provence, salt, and pepper.
- Place the chicken in a roasting pan and poor the wine into the base. Cover with foil and bake with the door closed for 16 minutes per pound, plus an extra 20 minutes.
- Remove the foil 30 minutes before the end of cooking and return the chicken to the oven to let the skin turn golden brown and crispy.
- Let the bird rest for 5 minutes before carving to allow the juices to settle.
For the Conventional Oven
- Preheat the oven to 375 °F.
- Cut the lemon into quarters. Stuff the lemon and a handful of the thyme into chicken cavity. Rub the olive oil all over the chicken and season with Herbs de Provence, salt, and pepper.
- Place the chicken in a roasting pan and poor the wine into the base. Cover with foil and bake for 16 minutes per pound, plus an extra 20 minutes.
- Remove the foil 30 minutes before the end of cooking and return the chicken to the oven to let the skin turn golden brown and crispy.
- Let the bird rest for 5 minutes before carving to allow the juices to settle.