Thyme Roasted Chicken

Makes 4 Servings (with enough left over for two more meals)




1 1/2 tablespoons extra virgin olive oil

2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley

2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme

2 garlic cloves, minced

1 teaspoon kosher salt

One 4 1/2- to 5-pound roasting chicken

Kosher salt and pepper




Preheat the oven to 350°F. Combine the olive oil, parsley, thyme, garlic and salt in a small bowl and mix well. Place the chicken on a work surface or cutting board. Loosen the skin from the chicken breast and drumsticks by inserting your fingers and gently pushing between the skin and meat. Rub the seasoning mixture under the loosened skin. Sprinkle the chicken with salt and pepper and place breast side up on a broiler or roasting pan in the center of the oven. Bake until the chicken turns golden brown and an instant-read meat thermometer registers 180°F, about 1 hour and 20 minutes (18 to 20 minutes per pound). Discard the skin, slice the meat and serve, reserving leftovers for the next two nights.


Nutrition Information per Serving (based on four 3- to 4-ounce servings)


190 Calories, 6g Total Fat, 1.5g Saturated Fat, 0g Carbohydrate, 0g Fiber, 32g Protein, 220mg Sodium

Separate leftovers into plastic containers by serving size; either a large portion for the family dinner tomorrow night or a single serving for lunch the next day. If you plan to reheat leftovers, store in a plastic container labeled for use in the microwave to save time.    » more
Tired of boring leftovers? Try planning for delicious leftovers by making extra servings of your first meal. Use leftover Thyme Roasted Chicken to create Chicken & Squash Enchilada Casserole and Chicken, Snow Pea and Almond Salad.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
Receive the latest plastics news and information » sign up