Roasted Chicken with Lemon & Thyme

A perfectly roasted chicken should never be underestimated. 

With something as simple as a roasted chicken, it's especially important to start with great meat. Our pasture-raised chickens live their lives on pasture and are raised without antibiotics or added hormones. This is chicken that has flavor, which means your dinner won't fall flat.  

Raw chicken in cast iron pan with lemons

Roasted Chicken with Lemon & Thyme


Whole Chicken

Coarse Salt

Black Pepper

3 Sprigs Thyme

1 Cup Chicken Stock

1 Lemon

3T butter, cold 


Step 1

Preheat oven to 450ºF. Remove chicken from the fridge and pat dry. The drier the skin before roasting, the crispier it will get. 

Step 2 

Place in a cast iron pan and season both the interior and exterior liberally with coarse salt. 

Step 3

Roast for 45 minutes or until the internal temperature reaches 165ºF.

Step 4

Allow the chicken to rest for 10 minutes in the pan then move to a cutting board.  

Step 5

Put the pan on the stove over high heat and add the thyme and chicken stock. Cook until the stock has reduced by half. 

Step 6

Remove the pan from the heat and add the juice of one lemon. Slowly add the cold butter while stirring.

Step 7

Cut up the chicken and pour the sauce over it. Serve with roasted vegetables and toasted rustic bread. 


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