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Oven Roasted Whole Chicken with Lemon & Thyme

Char & Sizzle
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4

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.