Roast chicken is the ultimate kitchen staple. And this version is easy to make, and tastes absolutely delicious! The flavours of lemon and thyme complement chicken perfectly and you only need five ingredients.
Roast chicken is an economical way to enjoy high quality protein, all week long. It’s perfect for batch cooking on the weekend, shredding and storing in the fridge for quick and easy lunches or dinners. Here are some of my favourite ways to use batch-cooked shredded roast chicken:
- Layer it into a jar salad for an easy, portable lunch.
- Use it to make chicken and vegetable broth.
- Add it to any soup to boost protein.
- Pack it in your lunchbox with hummus, rainbow salad, and seedy crackers.
- Serve with roast potatoes and veggies for an easy weeknight dinner.
- Add to an abundance bowl for a decent protein hit at breakfast, lunch or dinner.
- Toss through stir-fry.
- Make a breakfast hash: Gently cook in a pan with chopped veggies, then crack two eggs on top for the final touch. SO good!
- I generally don’t advocate snacking, but if you do need to snack then a handful of this shredded roast chicken is perfect.
Moral of the story? Learn how to make roast chicken because it’s…
- Versatile: you can slice it, dice it, or shred it
- Easy: few ingredients (chicken, olive oil, flavourings)
- Flavourful: you can always switch up the seasonings
ROAST CHICKEN INGREDIENTS
As I always say: simple is often best! When you want to get a healthy meal on the table with no-fuss, it’s hard to beat this recipe. Here’s what you’ll need:
- For the chicken: grab a 1.5kg whole chicken. If it’s smaller or larger, you’ll need to adjust the cooking time.
- For the flavour: all you need is seasoning (sea salt and cracked black pepper), an unwaxed lemon, a small bunch of thyme, and olive oil or softened butter.
How to roast chicken
- First, season the chicken cavity with salt and pepper and stuff with lemon halves and thyme.
- Second, evenly rub the chicken with oil or softened butter and seasoning well. Don’t be afraid to add a bit more salt, as this will help crisp up the skin. As for the oil, make sure to rub it underneath the chicken as well, so all sides are fully coated.
- Third, let’s get to roasting! Roast the chicken at 180°C (350°F) for about 80 minutes, or until it’s beautifully golden! Then allow to rest and shred the meat with two forks.
- To store: Store in airtight containers in the fridge for 4 to 5 days. You can use this as a meal prep base for all the serving options above!
- To freeze: Store in an airtight container in the freezer for up to 3 months.
Lemon and thyme roast chicken
- 1 free-range chicken about 1.5kg
- Sea salt and cracked black pepper
- 1 unwaxed lemon halved
- 1 x 25g bunch thyme
- Extra virgin olive oil or softened butter
- Preheat the oven to 180°C (350°F). Season the chicken cavity well with salt and pepper then stuff with the lemon halves and thyme.
- Place the chicken in a roasting tin, coat with olive oil and season well with salt and pepper
- Roast in the centre of the oven for 1 hour 20 minutes, or until the chicken is golden brown and the juices run clear when tested with a skewer.
- Transfer the chicken to a plate and allow to rest for 20 minutes then use two forks to shred the meat.