Baked Chicken with Thyme


It is so easy to make a chicken in the oven. I placed my vegetables around the chicken so the only thing I needed to prepare was a potato dish. If your chicken is done but you want a more crispy and golden brown skin, turn on the broiler and watch constantly until it turns the color you want.





Remove the inside giblets from the cavity of the chicken.

Wash the chicken and pull out any pin feathers left on the chicken.



Place the chicken in a roasting pan and tie the

legs of the chicken together with cooking string.

Tuck the wings inward so the tips don’t stick out.



Place the carrots and onion all around the chicken.



Season the chicken and vegetables with salt, pepper and thyme.

Put the lid on and bake in a preheated 425 degrees for 1-1/2 hours.

The chicken should have a temperature of

165 degrees in the thickest part of the chicken.



Let the chicken sit for 10 minutes, then slice it into pieces and serve.


Baked Chicken with Thyme



  • 1 whole 5# chicken
  • salt & pepper to taste
  • thyme, fresh or dried lightly sprinkled over the chicken
  • 6-8 carrots, peeled and ends cut off
  • 1 medium onion, peeled and sliced


  1. Preheat oven to 425 degrees.
  2. Remove the giblets from the inside of the cavity and discard.
  3. Wash the chicken inside the cavity and outside.
  4. Place chicken into the roasting pan.
  5. Place the carrots and onions around the chicken.
  6. Salt and pepper the chicken and vegetables to taste.
  7. Sprinkle chicken and vegetables with thyme.
  8. Cover and bake for 1-1/2 hours or until the thickest part of the chicken is 165 degrees.
  9. Remove the chicken to a plate and let sit for 10 minutes then cut into pieces and serve.
  10. Place vegetables into a dish and keep warm until ready to serve.






Categories: Chicken


    • Me too! I dehydrate my home grown and always dehydrate way too much…lol I love walking out to the garden and picking it fresh and it even comes back to life after the winter!

  1. Are roasted potatoes eaten in America Diane. In Australia, the UK and NZ the main vege we tend to put around a chicken, or any other big piece of roasting meat is potatoes. We brush them with the fats that come out from the meat, or a bit of oil and cook for approximately an hour, turning and basting often. If you’ve never tried them with an oven baked chicken you really must give them a go. They go crispy on the outside, and should be soft and fluffy in the inside. I think you’d like them. Especially with gravy. Your chicken looks lovely. My favourite roast is chicken.

    • Oh yes I almost always put potatoes in mine too. I also love them with beef roast. I started eating a “little” healthier and left them out this time. You are so right! They are delicious!!!

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