Recipes / Main dishes / Roast chicken with butter, garlic, thyme and lemon
Lunch
High protein
One-dish meal
Baked
Roast chicken with butter, garlic, thyme and lemon
A Sunday lunch: free-range chicken roasted with lemon and smoked garlic butter on a bed of shallots, crispy baby potatoes with Parmesan and caramelised carrots on Greek yoghurt.
- Cooking
- 1 h 45 min
- Prep
- 30 min
- Difficulty
- Medium
Per serving
1192 kcal
Protein · 26 %
79 g
Fat · 50 %
67 g
Carbs · 24 %
70 g
Estimate per serving of the whole meal, with the whole chicken (skin on) for four. The percentage is the share of the calories.
Ingredients
For 4 servings
- Roast chicken
- 1 free-range chicken (about 1.6 kg)
- 50 g softened butter
- salt, pepper and smoked paprika
- 1 lemon: all the zest and the juice of half
- 3 smoked garlic cloves
- thyme
- 1 tbsp olive oil
- 500 g shallots
- Crispy baby potatoes
- 800 g baby potatoes
- 3 tbsp olive oil
- salt, pepper, garlic powder and paprika
- 30 g breadcrumbs
- 30 g grated Parmesan
- Caramelised carrots
- 400 g small carrots
- salt, pepper, garlic powder and sumac
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- To serve
- 200 g Greek yoghurt
- salt, pepper, sumac and fresh mint
Step by step
- Mix the butter with salt, pepper, smoked paprika, the lemon zest, the juice of half a lemon, the chopped garlic and the thyme.
- Rub the chicken with the butter, under the skin too, and sit it on the shallots in a roasting dish. Drizzle with a little oil.
- Roast it covered for 1 h 30 min at 190 °C, then uncovered for 15 minutes to brown.
- Toss the baby potatoes with the oil, spices, breadcrumbs and Parmesan, and roast them at 190 °C for 45 to 50 minutes.
- Toss the carrots with the spices, oil, honey and balsamic, and roast them at 190 °C for 30 minutes.
- Serve the carrots on a bed of Greek yoghurt seasoned with salt, pepper, sumac and fresh mint, alongside the chicken and potatoes.