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  • 3 small lemons
  • 3 garlic cloves, minced (3 teaspoons)
  • 3 tablespoons Food Club extra virgin olive oil
  • 1¾ teaspoons kosher salt
  • 1 teaspoon Food Club ground black pepper
  • 10 sprigs fresh thyme
  • 1 (5- to 6-pound) whole roasting chicken
  • 1 cup less-sodium chicken broth


  1. Preheat oven to 450°. From 1 lemon, grate 1 tablespoon zest and squeeze 2 tablespoons juice into small bowl. Stir in 1 teaspoon garlic, oil, 1 teaspoon salt and ½ teaspoon pepper. From thyme, chop 2 teaspoons leaves and add to oil mixture.
  2. Remove giblets from cavity and discard; pat chicken dry with paper towels. Place chicken in roasting pan. Sprinkle 1 teaspoon garlic, ½ teaspoon salt and ¼ teaspoon pepper inside cavity. Cut second lemon in half; squeeze juice from both halves into chicken cavity. Place lemon halves in cavity with remaining sprigs of thyme. Gently rub oil-thyme mixture over chicken skin. Tie legs of chicken together with cooking twine.
  3. Roast chicken 30 minutes or until outside is browned. Reduce heat to 375°. Roast 45 to 55 minutes or until thermometer inserted into thickest part of thigh reaches 165°, leg wiggles freely at its joint and juices run clear. Transfer chicken from roasting pan to cutting board and tent with aluminum foil. Let stand while preparing sauce.
  4. Skim off and discard excess fat in roasting pan. Place roasting pan with drippings over medium-high heat. To deglaze pan, squeeze juice from remaining lemon into roasting pan; stir in broth. With wooden spoon, scrape browned bits from bottom of pan. Stir in remaining 1 teaspoon garlic. Reduce heat and simmer 10 minutes. Stir in remaining ¼ teaspoon salt and ¼ teaspoon pepper. Spoon sauce over chicken to serve.

  • 592 Calories
  • 42g Fat (11g Saturated)
  • 211mg Cholesterol
  • 589mg Sodium
  • 9g Carbohydrates
  • 3g Fiber
  • 45g Protein