Roast Chicken with Garlic, Thyme and Lemon

Crispy skin and the incredible flavor of flavored butter make this chicken an ideal dish for family meals.

Preparation Method

  1. Grind the garlic very well, season with salt with thyme, lemon, and bay leaf, and the lemon juice in the mincer. Then add the butter and grind until it forms a paste.
  2. Peel the skin off the meat – on the breast, back, and thighs, without tearing (use a glove) – and distribute ¾ of the seasoning paste under the skin.
  3. With the remaining paste, grease the chicken belly and all the outer skin. You can store it in the fridge for a few hours or bake it right away.
  4. Place in a preheated oven at 180º C, until the chicken reaches an interior temperature of 80º C. The oven time depends on the size of the chicken.
  5. As a rule, a smaller chicken takes about an hour. A larger chicken like this took an hour and a half.
  6. Remove from the oven and let rest for 5 minutes before carving and serving, basting with the roast sauce.
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