Butterflied Lemon & Thyme Chicken
A juicy, butterflied chicken flavoured with lemon, thyme, and butter for an easy yet impressive Christmas main. Quick to cook, budget-friendly, and perfect served with roasted vegetables and fresh sides.
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Ingredients
- 1 whole chicken mine was 1.9kg butterflied/spatchcocked
- 25 g butter softened
- 2 Tbsp olive oil
- 1 lemon zest + juice
- 1-2 tsp dried thyme or a handful of fresh thyme
- salt and pepper to taste
- extra lemon slices and thyme for roasting optional
Instructions
- Preheat your oven to 200°C fan bake.
- Place the butterflied chicken on a lined baking tray, breast side up. (see instructions above)
- In a small bowl, mix together the butter, lemon zest, lemon juice, thyme, salt, and pepper.
- Gently loosen the breast skin with the back of a spoon. (as shown in the video) Spread a little of the mixture underneath.
- Add extra lemon slices or thyme sprigs on top if you’d like more flavour.
- Roast the chicken for 1-1.15 hours, depending on size, or until the juices run clear and the skin is golden. Baste the chicken during the cooking to help guarantee a crispy golden skin. The chicken is cooked when the thigh internal temperature reaches 72c and above.
- Rest for 10 minutes before carving.
Notes
Stacey's Kitchen Tips:
- Butter + oil gives the skin both flavour and crispness
- Fresh lemon zest is the key to getting that bright citrus flavour through the whole chicken
- Letting the chicken rest before serving keeps it juicy and easier to carve
- If the chicken is browning too quickly, simply cover loosely with foil
- Rosemary Lemon Chicken: Swap thyme for rosemary
- Garlic Herb Chicken: Add parsley, oregano, or Italian herbs
- Chilli Lemon Chicken: Add chilli flakes for heat
- BBQ Option: Cook on the BBQ with indirect heat for a smoky flavour