Lemon Thyme Roasted Chicken

A cast iron skillet with a whole roast chicken, potatoes, and vegetables garnished with rosemary at a pairing food and pairing wine event.

BC Wine Pairing; Chardonnay (gently oaked)

Serves 4

Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 60 minutes

1 whole chicken
1 stick of butter, room temp
1 clove garlic, minced
½ bunch of parsley
2 tbsp picked thyme leaves
1 tsp Dijon mustard
2 tbsp lemon juice
1 tsp salt
1 tsp black pepper
1 lemon, cut in half


Lemon BC Veggies:

4 large Yukon gold potatoes, cut into wedges
2 large carrots, divided into 2 inch pieces
1 large onion, sliced into 8 wedges
1 cup chicken stock
1/3 cup lemon juice
5 cloves of garlic, minced
1 tbsp dried oregano
2 tsp salt



Preheat the oven to 450°F.

In a large cast iron pan combine all the ingredients for the lemon veggies and mix well.

In a food processor, blend the stick of butter with the parsley, lemon juice, minced garlic, Dijon, thyme, and lemon juice.

Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper.

Set the chicken breast side up in a large cast-iron skillet over the potatoes. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.

Roast veggies for additional ten minutes while chicken is resting to let them crisp up.

For more recipes, link to BC Chicken

BC Wine Pairing Examples

Kitsch Wines ChardonnayApp
Intrigue Wines ChardonnayApp
Joie Farm ChardonnayApp