Simple flavoring.  Delicious results.

Forget all those fancy marinades, flavorings, rubs, etc.  

This chicken gets a great infusion of herbs and flavorings from the “stuffing.”

The lemon gives a hint of tartness and the herbs under the skin infuse a delicate flavor to the breast meat.

I used thyme because I love the flavor with chicken, but sage, oregano and tarragon would work very well too.  Rosemary can be used, but go light on it–too much will taste medicinal!

The potatoes are just simple oven roasted potatoes–since these were baby potatoes, I only peeled around the center for “looks,” but you can peel completely and just roast in pan juices.  No more seasoning but a light salting is necessary.

Citrus Thyme Roast Chicken

• 1 (5-7 lb) roasting chicken 
• 1 lemon, sliced
• 1 small onion quartered
• 2 stalks celery, cut in 3-inch pieces
• 6 (approx) stalks fresh thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/2-1 tsp paprika
• 2 tbs olive oil

Preheat oven to 350 degrees F.  


Wash chicken and pat dry inside and out.


Loosen the skin on the breast by running your fingers between the skin and the breast meat.  Place a couple of sprigs of fresh thyme between the skin and breast meat.


Fill cavity with onion, celery and the remaining thyme.


Place chicken in roasting pan (you may use a rack if you want).  Drizzle with about 2 tbs of olive oil. Sprinkle salt, pepper and paprika on top of chicken.


Roast for approximately 2-3 hrs or until a thermometer placed in thickest part of the thigh registers 175 degrees F.


Remove from oven and let bird rest for 15 minutes.  Remove lemon, celery and onion from cavity, carve and serve.

Citrus Thyme Roast Chicken

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