Allergens: Gluten-Free | Dairy-Free | Nut-Free
Cuisine: French–European Inspired
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Inspired by classic French roasting techniques, this Herb-Crusted Chicken combines crisp golden skin with aromatic herbs and a bright lemon-thyme jus. Unlike traditional heavy roasts, this version uses olive oil and fresh herbs to deliver flavor without excess fat. The result: a centerpiece that’s festive, fragrant, and light — ideal for health-conscious home cooks who still want a luxurious Christmas feast. Serve it with roasted vegetables or a glass of crisp Chardonnay for a holiday meal that’s simple yet spectacular.

Ingredients (Serves 4–6)

For the Chicken:

• 1 whole chicken (1.5–1.8 kg)
• 3 tbsp olive oil
• 2 tbsp Dijon mustard (optional, for crust adhesion)
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 lemon, halved (stuffed inside the cavity)

For the Lemon Thyme Jus:

• ½ cup chicken stock
• Juice of ½ lemon
• 1 tsp fresh thyme
• 1 tbsp olive oil or butter substitute
• Salt & pepper, to taste

Instructions

1. Preheat the Oven
   • Preheat to 200°C (400°F). Pat the chicken dry with paper towels for crispier skin.
2. Prepare the Herb Crust
   • In a small bowl, combine olive oil, mustard, garlic, lemon zest, thyme, rosemary, parsley, salt, and pepper. Rub this mixture all over the chicken (under the skin if possible).
3. Roast
   • Place the chicken on a rack in a roasting pan. Roast for 1 hour 15 minutes, or until juices run clear and internal temperature reaches 75°C (165°F).
4. Make the Jus
   • In a small saucepan, deglaze the roasting pan with chicken stock and lemon juice. Simmer 5 minutes, stir in thyme and olive oil, and adjust seasoning.
5. Serve
   • Rest chicken for 10 minutes before carving. Drizzle with warm jus and garnish with fresh thyme sprigs.

Kitchen Equipment

• Roasting pan with rack
• Small saucepan
• Mixing bowl
• Basting brush
• Meat thermometer
• Knife and cutting board
• Tongs or carving fork

Dietary Substitutions & Allergen Swaps

• Low-Sodium: Use homemade stock or unsalted broth.
• Vegan Alternative: Replace chicken with a whole roasted cauliflower or tofu block, and use vegetable stock.
• Oil-Free: Brush with a thin layer of lemon juice instead of olive oil.
• No Mustard: Omit Dijon and add extra herbs for crust texture.

Chef’s Tips

• Dry the Skin: Ensures perfect crispness.
• Use Fresh Herbs: Dried herbs can overpower the lemon notes.
• Don’t Rush Resting: Resting locks in juices before carving.

Wine Pairing

Pairs beautifully with Chardonnay, Sauvignon Blanc, or Pinot Grigio. Non-alcoholic: sparkling lemon thyme water, ginger kombucha, or chilled herbal tea.

Nutrition Facts

Serving Size: 150g roasted chicken
Servings Per Recipe: 6

Frequently Asked Questions

Q: Can I prepare this ahead of time?
A: Yes — marinate up to 24 hours ahead and refrigerate. Roast before serving.

Q: Can I use chicken parts instead of a whole bird?
A: Absolutely. Adjust roasting time to 40–50 minutes for bone-in thighs or breasts.

Q: What sides go best with it?
A: Try roasted root vegetables, mashed sweet potatoes, or a simple green salad.

Q: Can I make the jus without stock?
A: Yes — use water and the chicken’s pan drippings, adjusting seasoning.

Golden, fragrant, and light — this Herb-Crusted Roast Chicken with Lemon Thyme Jus is your go-to for a healthy, elegant Christmas centerpiece. Share your festive table and tag @simplycookingx with #GlobalChristmasSeries to inspire others!