Thyme lemon and garlic roast chicken

Preperation Time

10 mins

Cook Time

1 hour 30 mins

Recipe Ingredients

  • 1.6kg Hazeldene’s whole chicken
  • 6 large garlic cloves, crushed
  • 6 springs of thyme, leaves removed
  • 2 tbsp butter, melted
  • 1 tsp extra-virgin olive oil
  • 1 tsp paprika
  • 1 tsp dried Greek oregano
  • ¼ cup dry white wine
  • Sea salt and pepper
  • Zest of 1 lemon
  • Juice of 1 lemon


Serves 4

  1. Prepare chicken by pat drying with a paper towel. Set aside.
  2. Preheat oven 210˚C fan forced and line a tray with baking paper.
  3. Add to a bowl the thyme, lemon zest, garlic, paprika, oregano, sea salt, pepper, butter, extra virgin olive oil and white wine. Combine well and pour over the chicken and under the skin of the breast.
  4. Cover with baking paper and place into oven for 1 hour and 15 minutes, then baste well and cook uncovered for a further 15 minutes or until golden.
  5. Serve drizzled with its juices and a good squeeze of fresh lemon juice.



  • For quicker cooking time, try this recipe with butterfly chicken. To butterfly the chicken, flip it over so the backbone is facing upwards. Using kitchen scissors,
    cut down the sides of the backbone and remove. Turn-over and open by pushing down on the breast bone to flatten chicken.
  • Generously season the chicken inside and out with a healthy dose of sea salt and pepper as it enhances the flavours.
  • Adding the marinade under the skin of the breast helps keep it moist, adds flavour and gives it a crispy skin.
  • Serve this recipe alongside a Greek salad, steamed quinoa or baked potatoes.