Lemon-Thyme Roast Chicken with roasted sweet potatoes makes an easy, satisfying weeknight dinner that comes together in a little over an hour with minimal prep. Roasting a whole chicken with vegetables on one pan is incredibly rewarding — it feeds a family or provides extra meals for two. The fragrant mix of lemon and thyme fills the kitchen and hints at holiday flavors without the fuss.
You can prep the chicken and vegetables in the morning or the night before if you like. When you’re ready to cook, slide the pan into a hot oven and dinner will be ready in about 45 minutes to an hour. Any root vegetables work well underneath the chicken — carrots, potatoes, parsnips, or sweet potatoes — because they soak up the pan juices and turn beautifully caramelized and flavorful.
I prefer to rub a bit of butter over and under the skin; this promotes golden, crispy skin and helps the fresh thyme adhere. Tuck lemon halves into the cavity so their juices baste the meat and mingle with the drippings to flavor the potatoes. Season generously with kosher salt and fresh ground pepper, and add a bay leaf for an extra aromatics boost.
Start roasting at a high temperature to crisp the skin, then lower the oven to finish cooking so the breasts and thighs cook evenly. Rotate the pan once during roasting to encourage even browning. Use a reliable instant-read thermometer to confirm doneness: the thickest part of the thigh should reach 165°F (74°C).
One of the great advantages of roasting a whole chicken is the leftovers. Save the carcass and bones to make a rich homemade chicken stock. Simmer the bones with chopped aromatic vegetables like carrots, onion, and celery, add herbs and a bay leaf, cover with water and cook for a few hours. Homemade stock freezes well and adds depth to soups, stews, and sauces.
More Delicious Chicken Recipes
Easy Skillet Roast Chicken
Easy Roasted Chicken Thighs
Smoked Whole Chicken
Grilled BBQ Chicken
Lemon-Thyme Roast Chicken
Share
Print
Ingredients
- 1 Whole Chicken , rinsed and dried
- 1 tablespoon minced fresh thyme
- 1 tablespoon butter , at room temperature
- 1 lemon , halved
- kosher salt & freshly ground pepper
- 1 bay leaf
- 1.5 lbs sweet potato , diced into 3/4″ pieces
Instructions
-
Preheat the oven to 450°F (230°C). If your oven has convection, use it for crispier skin.
-
Toss the diced sweet potatoes with a drizzle of olive oil and spread them in the bottom of a roasting pan to prevent sticking.
-
Rub butter under and over the skin of the chicken, and sprinkle with minced thyme, kosher salt, and freshly ground pepper.
-
Place the lemon halves and bay leaf inside the cavity.
-
Tie the legs together with kitchen twine for even cooking.
-
Set the chicken on top of the sweet potatoes and roast at 450°F for 30 minutes.
-
Lower the oven to 375°F (190°C), rotate the pan, and continue roasting 20–30 minutes more, or until the thickest part of the thigh reaches 165°F (74°C).
-
Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
-
Use a slotted spoon to lift the roasted sweet potatoes to a serving dish.
-
Carve the chicken and serve with the sweet potatoes, spooning pan juices over the top.
Notes
Tried this recipe?
Let us know how it was!