Oven, Sheet Tray, Knife
Preheat the oven to 425°F. Peel & cut the onion into large wedges.
Clean & slice the potatoes into wedges.
Strip the thyme leaves & finely chop.
In a microwave safe dish, melt the butter in the microwave, about 30 seconds. Mix in the chopped thyme.
In a baking dish, add the potatoes & most of the onion wedges. Place the chicken, breast side up, on top of the potatoes. Tuck the wings under the breasts to prevent them from burning. Pat the chicken dry with paper towels.
Spread melted thyme butter all over the chicken, potatoes & onions. Toss to evenly coat. Season well with salt & pepper. Squeeze lemon juice all over. Stuff the squeezed lemons, remaining onion & 1 sprig of time inside the chicken cavity. Roast everything in the oven at 425°F for 1.5 hr - 2 hr, or until the breasts reach an internal temp of 165°F.
Remove from the oven & transfer to a serving platter. Allow the chicken to rest for 10 min before carving.
Pull at the drumstick & thigh while cutting along the joint until fully removed. Repeat on the other side. Using tongs to steady the chicken, cut along the breastbone down the center. Angle the knife to the left side & use a slicing motion to remove the breast meat. Repeat. Slice each wing off at the joint.
Add the roasted potatoes & onions to the platter. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Whole Roasted Lemon Chicken" contains 699 Energy, 39 g of Fat, 41 g of Carbohydrates, 50 g of Protein, 5 g of Fiber.