A super-easy and super-flavorful roast chicken with thyme & garlic is up for you guys to prepare and relish at the comfort of your home!
The easy and flavorful roast chicken with thyme and garlic is up today for you guys. This is a quick and easy option for your weeknight dinner and at the same time extremely tasty. The marinade for this roast chicken with thyme is pretty simple and thyme being the primary aromatic, you would not want anything else to overpower the thyme flavor.
The main reason behind making this roast chicken with thyme was the homegrown thyme. My husband was constantly insisting me to use the thyme he had grown in our kitchen garden but I was not pretty sure about the best way to use it. So, he finally took the initiative to find me quick & simple recipe of a roast chicken with thyme and then there was no escape for me! Just kidding!
This simple dish of roast chicken with thyme and garlic turned out amazing and I got to know how beautifully thyme complements the chicken – roasted or fried. Get the freshest bunch of thyme leaves and use any cuts of chicken you like. You can even make whole roast chicken too using this same recipe of roast chicken with thyme. I used leg pieces this time and I am sure I will repeat the same prep with a whole chicken shortly.
- Chicken drumsticks – 6, I used skinless but you can use skin-on too
- Olive oil – 3 tbsp
- Fresh thyme leaves – 1 cup, loosely packed
- Garlic – 10 to 12 cloves, minced
- Lemon juice – 2 tbsp
- Salt to taste
- Crushed black pepper to taste
- Wash and pat dry the chicken drumsticks. Make couple of slashes on thicker part of each drumsticks. Set aside while you prepare the rubbing marinade.
- Wash the dry the thyme leaves as best as you can. Chop them up finely; reserve few sprigs for garnishing.
- Take the thyme leaves in a bowl and add minced garlic, olive oil, lemon juice, salt and pepper to taste. Whisk thoroughly. Let the marinade sit for 15 minutes. This will help to bring out the thyme flavors into the marinade.
- Now using a brush, rub this marinating liquid all over the chicken drumsticks. Make sure to cover the cuts you made on the chicken so that the seasoning could penetrate deep into the meat. Once all the drumsticks are nicely coated, drizzle any remaining marinade on top of all the drumsticks and let them marinade for 4 hours. You can leave them at room temperature.
- Preheat your oven to 180 C / 400 F. transfer the marinated chicken drumsticks on a baking sheet. Don’t throw away the marinating liquid which was left behind in the bowl.
- Bake the chicken for 20 to 25 minutes. Then take them out, baste with any remaining marinating liquid, flip them over, baste the other side too and bake again for another 20 to 25 minutes. The chicken should be completely cooked through by now and when you cut it using the edge of a knife, the juices should run clear with no trace of pink.
- Serve roasted thyme & garlic chicken with lemon wedges garnished with fresh thyme sprigs.