Lemon and Thyme Roast Chicken
A golden roast chicken with lemon, thyme and garlic, finished with pan juices.
- Time
- 90 min
- Serves
- 4
- Skill
- Easy
- Heat
- None
- Diet
- Non-vegetarian
Pairing at a glance
The pairing logic
A flexible dish; white Burgundy and light reds both excel because there is no strong sauce to fight.
DRINK WITH THIS
Wine
Louis Jadot Puligny-Montrachet
Dry white · Côte de Beaune · 13.0%
Nutty, rounded Chardonnay is the classic match.
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Chablis Premier Cru
Dry white · Chablis · 12.5%
Mineral freshness lifts the roast flavours.
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Louis Jadot Gevrey-Chambertin
Medium-bodied dry red · Côte de Nuits · 13.0%
Light red Burgundy suits roast poultry.
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Veuve Clicquot Yellow Label
Brut Champagne · non-vintage · 12.0%
Full-bodied Champagne works with golden skin.
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Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 15 min · cook 75 min
- 1
Heat the oven to 210°C (410°F). Mix butter, thyme leaves, lemon zest, salt and pepper and rub under and over the skin.
- 2
Stuff with lemon halves and garlic, set on a rack in a tray with the wine.
- 3
Roast 60–75 minutes until golden and the juices run clear (74°C / 165°F in the thigh).
- 4
Rest 15 minutes and spoon over the pan juices.
Cook’s tipDry the chicken well so the skin crisps.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.