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Lemon-Thyme Roast Chicken with Jus

I love chicken. I could eat it 4-5 nights a week if my husband would tolerate it. Which he won’t (party pooper). Chicken, roasted in the oven, skin left on and baked to a golden brown, reminds me of my mom. When I was in 6th grade I was a latchkey kid. Parents divorced, mom had to work two jobs, you know the story. So I was raised on a lot of convenience foods, but there was always Sunday when mom didn’t have to work and she would bake bone-in chicken breasts. She’d slather the skin with softened butter, sprinkle them with salt and pepper and bake. Delicious!

(By the way, I had to get rather creative with placement of the photo above so that she wouldn’t look like a tramp with her legs… well, you know..)

I’ve grown up and mom’s been gone for just shy of 20 years now (I still can’t wrap my brain around that), but that memory is etched in my head forever. While I love the simple, tried and true baked chicken that mom always made, I like to experiment even more. Try different things and experience new flavors, or combine some well known favorites. This recipe for roast chicken combines lemon and thyme in a compound butter and roasts the chicken to juicy perfection. Served on the side is a fabulous au jus flavored by shallots, vermouth, broth, thyme and bay leaves.

Amanda’s Notes:

1) Don’t trust your eye or the suggested time. Use a meat thermometer. Chicken should be 160-165 in the thickest part of the breast, or 170-175 in the thickest part of the thigh.

2) The au jus is just that, an au jus. It’s not a gravy. However, if you want a gravy, skip adding the lemon juice and whisk in a tablespoon of flour. Simmer and allow to thicken. I personally loved the au jus, dipping the chicken in it was Heaven. However, dipping your finger in to get a taste is an entirely different story. If you are unsure, leave the lemon juice out or use less of it.

3) If your V-rack is like mine, it was made for a monster turkey, not a little ole 4 pound chicken. To keep the bird propped up, crumple some foil and tuck it underneath. I had to do this at the wing end of the bird to keep it from falling through the rack. You can also use this method if you don’t have a V-rack. Wad the foil up into balls and prop the chicken up in a roasting pan.

4) You can buy a bottle of Vermouth for around $5.00-$6.00

Lemon-Thyme Roast Chicken with Jus
adapted from The Best Chicken Recipes

printable version

BRINE
1/2 cup table salt
1/2 cup sugar
1 (3.5 to 4 pound) whole chicken, giblets removed

COMPOUND BUTTER
2 teaspoons fresh thyme leaves
1 teaspoon lemon zest
ground black pepper
2 tablespoons unsalted butter, softened

1 tablespoon olive oil
1 cup chicken broth

JUS
1/2 cup chicken broth
1/2 cup dry vermouth (or dry white wine)
2 bay leaves
2 large shallots, minced (about 1/2 cup)
1 fresh thyme sprig
2 tablespoons juice from one lemon
2 tablespoons unsalted butter, cut into 2 pieces and chilled
salt and ground pepper

Make the Brine
Combine 2 quarts of water with sugar and salt and submerge the chicken. Cover and refrigerate. Brine for a minimum of one hour, or up to 24 hours.

Make the Compound Butter
Mix the thyme, lemon zest, and 1/8 teaspoon of pepper with the softened butter. Set aside. (I kept mine in the refrigerator as I brined my chicken all day. I removed the butter an hour before I removed the chicken from the brine.)

Adjust oven rack to the lower middle position, place roasting pan on the rack, and preheat the oven to 400 F. Coat a V-rack with nonstick cooking spray and set aside. Remove the chicken from the brine, rinse well, and pat dry with paper towels.

Use your fingers to gently loosen the center portion of the skin covering each side of the breast. Use a spoon to place half of the butter mixture under the skin of one breast, placing the butter directly on the meat in the center of the breast. Do the same on the other side with the remaining butter. Gently press onto the skin to distribute the butter evenly over the meat.

Rub the skin of the chicken with the oil, season with pepper, and place the chicken on its side (so that the wing is facing upward) onto the prepared V-rack. Place the V-rack into the preheated roasting pan and roast for 15 minutes.

Remove roasting pan from oven, and using 2 large wads of paper towels, rotate the chicken so that the opposite side is facing up. Return to the oven for another 15 minutes.

Using the 2 large wads of paper towels, rotate chicken so that the breasts are facing up. Add the chicken broth to the roasting pan and continue to roast until breast registers 160-165 or thigh registers 170-175 on an instant read thermometer (about 25-35 more minutes). Tip the chicken to let the juices flow from the cavity into the roasting pan, then transfer chicken to a cutting board and let it rest while you make the jus.

(Uh oh! Her shirt has ridden up!)
 

For the Au Jus
Use a wooden spoon to scrape up any browned bits off the bottom of the roasting pan. Pour cooking juices into a fat separator and set aside to settle, about 3 minutes. If you don’t have a fat separator, skim the fat off the top with a spoon. Pour juices into a medium saucepan, stir in the broth, vermouth, bay leaves, shallots, and thyme. Simmer over medium-high heat until the liquid has reduced to about 1 cup, about 10 minutes. Strain the sauce and return it to the saucepan, discard the solids. Off the heat, whisk in the lemon juice* (see my note #2) and butter. Season with salt and pepper to taste. Serve warm with carved chicken.

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30 Responses to Lemon-Thyme Roast Chicken with Jus

  1. 1
    Michelle says:

    I could eat chicken 5 nights a week too but J. complains if we have it more then 2 times a week. Chicken is so versatile I don't understand why he's wants so much variety, it's not like we're eating baked chicken all the time!

    Just started using thyme the last year or so and I love it!

  2. 2
    Nutmeg Nanny says:

    Oh man I just ate dinner but this is making me hungry again! I love chicken and roasting it whole is even better…yum!

  3. 3
    Debbie says:

    One of my most favorite meals is roast chicken. Yours looks fantastic.l Come join me for Crock Pot Wednesday whenever you can.

  4. 4
    Chef Fresco says:

    Hehe I think you should've posted the whole pic :) Looks delicious! Can't believe your husband won't go for this every night!

  5. 5
    Leslie says:

    the bird does look kinda slutty! lol
    Its nice that your mom gave you such a comforting memory!

  6. 6
    Karl says:

    I agree with the other commenters, this is a "must try."

  7. 7
    Culinary Cory says:

    I love roast chicken and always looking for new ways to add flavor. This looks and sounds yummy.

  8. 8
    Tami says:

    Another good-looking dish!

  9. 9
    Barbara Bakes says:

    This really does sound like a winner, winner chicken dinner! I love chicken too!

  10. 10
    Susan says:

    I love this recipe. Could one skip the vermouth though? How would that work? I think of recipes like treasures. I inherited all of my grandmothers recipes and boxes that I used to love when I was a child, and as we all know our grandmothers are the best cooks. Mine was off the charts amazing with her cooking. Coming from a long line of cattle ranchers does that for ya. Grandma could cook a roast of beef like no one else.

  11. 11
    teresacooks says:

    I'm new to cooking chicken (after having been a vegetarian for 23 years). Everytime I try and roast one it seems like the top is done and the bottom is not, then I turn it over and my whole family eats mashed potatoes for dinner while they wait because they're starved. I'll have to try your method, it sounds great.

  12. 12
    jose manuel says:

    Que rica receta. El pollo tiene una pinta excelente, esta para comerselo

  13. 13
    Tasty Eats At Home says:

    I love love love a good roasted chicken. Yours looks gorgeous, can I have it for breakfast? :) My husband, fortunately, loves it too. While I'm not allowed to cook chicken every night of the week either, I can sneak it in pretty often as long as I change it up. (Like tonight, we're having lettuce wraps with ground chicken…ground chicken is different than roast chicken, so we're good!) Great story about your mother. It's funny how memories like that will always stay with us.

  14. 14
    cookies and cups says:

    ok – i have to try using brine. I love making roasted chicken! This looks amazing, as usual!

  15. 15
    Winnie says:

    Nice step by step photos Amanda! I always do lemon with rosemary, but this looks really great!

  16. 16
    Lana @ Never Enough Thyme says:

    That combination of thyme, lemon and chicken just can't be beat! Now I'm craving some baked chicken. The crispy skin is my favorite!

  17. 17
    Jennifer, A Self-Confessed Foodie says:

    This looks delicious! It's a great flavor combination!

  18. 18
    Barbara @ Modern Comfort Food says:

    Lemon complements the flavors of chicken so well, and I'll definitely find the "thyme" to make this. Many thanks for this lovely recipe.

  19. 19
    noble pig says:

    Hey she does look a bit trampy in that last pic though, LOL. Love roasted chicken and these flavors sound delish!!

  20. 20
    Sabrina says:

    This looks so yummy…haven't roasted a whole chicken in a long time. I'll definitely give this a try!

  21. 21
    Deeba PAB says:

    LOL I love your word play and love the connection this gorgeous recipe has with your Mum! I'd love to gather the courage to roast a whole chicken…shall do so one day. Your's in very very nice… and bravo on the photography angles. Loved the banter!!

  22. 22
    5 Star Foodie says:

    Wow, this roast chicken must be so super flavorful with the brining and the compound butter, excellent!

  23. 23
    Amanda says:

    Michelle – Men. Sheesh!

    Nanny – Thanks!

    Debbie – thanks for the invite, I'll check it out!

    Fresco – I know right! ;)

    Leslie – LOL I thought so too ;-D

    Karl, Cory, Tami, Barbara – Thanks! It's awesome :)

    Susan – Yes, you could skip the vermouth and sub in broth instead. Just note that the entire recipe uses a full 14 oz can, so you would need additional. If you are concerned about the alcohol flavor, it cooks away while it simmers. :)

    Theresa – I hope you do, it's marvelous!

    Jose – Gracias! :)

    Tasty – LOL mmm chicken for breakfast :-D

    cookies – I am totally sold on brining, and it's sooooo easy.

    Winnie – I love rosemary with chicken too, but hubby does NOT like it. So this recipe worked out perfectly.

    Lana – I'm a crispy skin fan too!

    Jennifer, Barbara, Sabrina – Thank you!

    Cathy – She's a tramp, it's true. Just sayin.

    Deeba – thank you dear! This recipe has me thinking of mom. Still can't believe it's 20 years in September…

  24. 24
    Amanda says:

    5 star – yes! Marvelous flavor, brining is the best :)

  25. 25
    MaryMoh says:

    Looks delicious! Love all the seasonings. I love roast but have not done one myself. I only roast chicken legs so far cos my family does not like breast meat.

  26. 26
    Mags says:

    My heart still goes out to you for your loss of your mom at such a young age. Your love for her is so obvious and touching when you post recipes like this.

    And…. I LOL'd myself silly over your ability to photograph your chicky without making her look tramp-like…LOL!

  27. 27
    Megan says:

    I have never brined a chicken (or turkey) but this looks so sluty, I mean tasty, that I'll have to try it!

  28. 28
    Anonymous says:

    you need to truss the chicken a lot tighter than that, so it cooks even throughout and will look nicer instead of the "missionary position" look

  29. 29
    Amanda says:

    Thanks Anon ;)

  30. 30

    [...] Don’t throw away the chicken carcass. After making a roast chicken, use the carcass to make stock. The nice thing about this method is that there’s far less fat [...]

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