Lemon Thyme Roasted Chicken

Lemon Thyme Roasted ChickenA perfectly done, delicious roasted chicken is a classic favorite and a great way to feed the family. This simple recipe is bursting with flavor and focuses on just a few key ingredients. Pair with healthy grains like quinoa and some roasted vegetables for a delicious dinner!


  • 2 Roasting Chickens
  • 2 lemons –cut into ¼ inch slices
  • ¼ cup fresh thyme
  • Kosher salt and fresh ground pepper


Set convection roast at 375 degrees or use the Jenn-Air Culinary Center. Use a one sheet tray with a wire meat rack on the tray.

Place the roasting chicken breast side up.

Place fingers underneath the skin, starting at the neck, and move your fingers back and forth to create a cavity between the flesh and the skin of the breast.

Place the sliced lemon and thyme between the skin and the flesh in a single layer. You should get 3 slices of lemons on each side. Generously salt and pepper all sides of the prepared chicken.

Place the chickens breast side down on the racks.

Place the sheet tray in the oven on the middle rack. Cook until probe signals or chicken temperature registers 165 degrees on an instant read thermometer. The chickens will cook for approximately 1 hour and 20 minutes.

Remove from oven when cooked and let rest for 20 minutes. Cut chicken into desired serving pieces and place on a platter. Serve immediately.

Recipe from the Kitchen of Chef Ann Nolan, Culinary Training Chef for World of Whirlpool