I’m excited to share with you a simple yet amazing Easy Lemon, Thyme & Spice Roast Chicken that will take your roast chicken to new heights. There’s something undeniably comforting and festive about a perfectly roasted chicken, its golden skin crisped to perfection and the aroma of herbs and spices filling your kitchen! The aroma is utterly intoxicating…

Whether you’re cooking for a special occasion or a cozy weeknight dinner, this Lemon Spiced Roast Chicken is sure to become a roast staple in your home.

Why it’s so good…

The combination of lemon, thyme, paprika, garlic, and onion powder creates a flavourful herb and spice rub that infuses the chicken with aromatic goodness.
Roasting at a high temperature ensures a crispy skin while keeping the meat juicy and tender.
The simplicity of the recipe allows the natural flavours of the chicken to shine, with the herbs and spices enhancing, not overpowering, the taste.

Ingredients for easy lemon, thyme & spice roast chicken

Whole chicken – around 2kg
Olive oil
Fresh lemon
Sweet paprika
Dried thyme
Garlic powder
Onion powder
Salt & pepper

roasted whole chicken in spice rub on white plate, close up image

How to make

This is such a simple and easy recipe but the results are truly amazing.

Prepare Chicken:
Remove chicken from packaging and place into a high sided baking tray lined with baking paper. Cut the lemon in half, then using the cut side of the lemons, massage them well into the chicken all over, making sure to release the juice. Place lemon halves into the chicken cavity. Drizzle over the olive oil and rub gently into the skin to coat. Turn chicken breast side down (Do not truss the legs). Set aside.
Make Spice Rub:
Combine paprika, thyme, garlic powder, onion powder and salt and pepper in a small bowl.
Coat Chicken with Rub:
Using one-third of the spice mixture, sprinkle evenly over the base of the chicken. Turn the chicken over, so its breast side up. Using remaining spice mixture, sprinkle as evenly as possible around the nooks and crannies in the legs and wings, then over the remainder of the chicken. You don’t want to touch it with your hands otherwise you will not get an even coat on it. Its best to sprinkle liberally from a height above the chicken. Do not worry about the excess spice rub which has fallen around the edges of the chicken.
Bake the Chicken:
Spray the chicken all over with olive oil spray to just wet the spice rub. Place into a 220C (200C fan forced) oven and bake for approximately 1 hour 20-30 minutes, (basting with the juices in the pan half way through) or until the juices run clear when a skewer is inserted into the thickest part of the thigh. The internal temperature needs to reach 75C/165F. Remove from oven, baste with juices once more and set aside to rest for 10 minutes before carving.

❄️ Storage

FRIDGE:
Allow to cool completely before transferring any leftover chicken to an airtight container and storing in the refrigerator for up to 3 days.

FREEZE:
Roast chicken can be frozen and is great to have on hand to make sandwiches, salads etc. Pull the meat from the bones and shred. Place into zip-lock bags, pressing out excess air, label, date and freeze for up to 2 months. Thaw in the fridge before using as desired.