Garlic and Thyme Roast Chicken Recipe

Garlic and thyme roast chicken served with an assortment of roasted Mediterranean style vegetables
Garlic and thyme roast chicken served with an assortment of roasted Mediterranean style vegetables

Garlic and thyme make excellent seasonings for particularly oven roasted chicken. The fabulous aroma which fills the kitchen as the chicken is cooking will have everyone in the home salivating in anticipation of the delicious meal soon to be served. The simple butterflied and roasted chicken recipe below could see the chicken served with perhaps roasted potatoes and a simple veg of choice such as broccoli. In this instance, however, it is served with a selection of Mediterranean vegetables, roasted in the oven with more thyme, garlic and olive oil while the chicken is set aside to rest.

Garlic Thyme Chicken

Butterflied chicken, oven roasted with garlic and thyme
Butterflied chicken, oven roasted with garlic and thyme

Cook Time

  • Prep time: 30 min
  • Cook time: 1 hour 20 min
  • Ready in: 1 hour 50 min
  • Yields: Two to four servings, depending upon chicken size

Ingredients

  • 1 small to medium chicken
  • 6 sprigs fresh thyme
  • 4 whole cloves fresh garlic, lightly crushed
  • Olive oil
  • Salt and pepper

Instructions

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A cleaver is the best tool for removing the backbone from a chickenBackbone is removed from whole chickenFlattening chicken with cleaverFresh garlic and thymeGarlic and thyme form bed for roasting chickenGarlic and thyme chicken is ready for the oven
A cleaver is the best tool for removing the backbone from a chicken
A cleaver is the best tool for removing the backbone from a chicken
Backbone is removed from whole chicken
Backbone is removed from whole chicken
Flattening chicken with cleaver
Flattening chicken with cleaver
Fresh garlic and thyme
Fresh garlic and thyme
Garlic and thyme form bed for roasting chicken
Garlic and thyme form bed for roasting chicken
Garlic and thyme chicken is ready for the oven
Garlic and thyme chicken is ready for the oven
  1. Put your oven on to preheat to 400F/200C. Sit the chicken upright on its broad end, the backbone facing towards you. Hold it steady with one hand and carefully cut down either side of the backbone with a cleaver or large, sharp knife. Remove and discard the backbone.
  2. One major benefit of preparing a chicken for the oven in this way is that you can clean what was the cavity of any remaining strands of innards. Do this (if applicable) with your fingers before washing the chicken in cold water and patting it dry with kitchen paper. Weigh the chicken to calculate the cooking time of twenty minutes per pound and twenty minutes extra. Use the side of the cleaver to firmly pat and fully flatten the chicken.
  3. Lay the thyme and garlic in the base of a roasting tray. Drizzle liberally with olive oil.
  4. Season the underside of the chicken with salt and pepper and lay it flesh side up on top of the garlic and thyme. Drizzle well with olive oil and rub the oil in with your hands. This is a little bit messy but makes for much better final presentation. Season with salt only.
  5. Put the chicken in to the oven for the alloted cooking time. Afterwards, check the juices run clear before setting the chicken aside to rest, covered with foil, while you prepare your chosen accompaniment, such as the Mediterranean style vegetables below.

Skinless Roast Chicken Breast Meat - The Big Picture

Nutrition Facts
Serving size: 140g
Calories 231
Calories from Fat45
% Daily Value *
Fat 5 g8%
Saturated fat 1 g5%
Carbohydrates 0 g
Sugar 0 g
Fiber 0 g
Protein 43 g86%
Cholesterol 119 mg40%
Sodium 104 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Oven Roasted Mediterranean Vegetables with Garlic and Thyme

A selection of Mediterranean vegetables roasted with garlic, thyme and olive oil
A selection of Mediterranean vegetables roasted with garlic, thyme and olive oil

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: Two servings

Ingredients

  • ½ aubergine/eggplant, roughly chopped
  • ½ courgette/zucchini, roughly chopped
  • ½ red bell pepper, seeded and roughly chopped
  • ½ green bell pepper, seeded and roughly chopped
  • 2 cloves of garlic, peeled and finely cliced
  • 12 pitted black olives
  • 4 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • Juice of half a lemon

Instructions

Click thumbnail to view full-size
Selection of Mediterranean style vegetables for roastingLarger vegetables are roughly chopped for roastingVegetables are ready to go in to the ovenRoasted vegetables are removed from the ovenLemon juice is squeezed over the roasted vegetables
Selection of Mediterranean style vegetables for roasting
Selection of Mediterranean style vegetables for roasting
Larger vegetables are roughly chopped for roasting
Larger vegetables are roughly chopped for roasting
Vegetables are ready to go in to the oven
Vegetables are ready to go in to the oven
Roasted vegetables are removed from the oven
Roasted vegetables are removed from the oven
Lemon juice is squeezed over the roasted vegetables
Lemon juice is squeezed over the roasted vegetables
  1. The vegetables should be prepared and ready to be popped in to the oven as soon as the chicken is removed. This means starting your prep ten minutes before the chicken is due to be ready.
  2. Put the chopped vegetables and the garlic in to a suitable, ovenproof dish. Season with salt and black pepper and lightly mix with a wooden spoon.
  3. Lay the sprigs of thyme on top of the vegetables and drizzle well with the olive oil. Cook in the oven for thirty minutes, the last ten minutes of which time should be used to chop/carve the rested chicken and portion it on to serving plates.
  4. Lift the vegetables out of the oven and carefully pick off and discard the sprigs of thyme. Drizzle with the juice from half a lemon, careful not to include any pips.
  5. Use a large spoon to plate the vegetables with the chicken and serve immediately.

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8 comments

Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, randomcreative. Yes - sometimes the most delicious meals are as simple as can be.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, Mary. I hope it's a dish you enjoy. It's a big favourite of mine. Thanks for stopping by.


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

Simple and delicious! Thanks for the great recipes.


mary615 profile image

mary615 3 years ago from Florida

I'm always looking for new ways to cook chicken! This recipe makes my mouth water and I'll surely try it.

Voted UP.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, NMLady. I hope you enjoy your Chinese leftovers - I love Chinese food also. Thanks for visiting and commenting and I hope you enjoy this meal if you give it a try.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Carol. Thanks for the visit, the comment and the pin. I promise that for such a simple dish, this was dleicious :)


NMLady profile image

NMLady 3 years ago from New Mexico & Arizona

This is a keeper. Looks yummy! (I have left over Chinese food for lunch today from our favorite Chinese rest.!) I enjoy reading what you write.


carol7777 profile image

carol7777 3 years ago from Arizona

Looks good with all the veggies...Pinning this recipe.

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