Lemon And Thyme Roasted Chicken With Gremolata Crust

Lemon And Thyme Roasted Chicken With Gremolata Crust Recipe

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I like to use lemons in a lot of my recipes, as you probably already know by now that I have a juicy lemon tree in my garden. This roast chicken is rich in flavor. If you don’t have lemons, you can use limes instead.

Lemon And Thyme Roasted Chicken With Gremolata Crust

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:1 hour 55 minutesServings:6-8 servings


Gremolata is a mixture of crushed garlic, lemon zest, and chopped parsley. It’s traditionally served with the Italian dish ‘osso bucco’. Chopped onion has been added to this variation and the gremolata used as stuffing under the chicken skin.



  • Chicken


  1. Whiz all the gremolata ingredients together in a food processor until chopped and combined, but not pureed.
  2. In a small bowl, combine the butter with the gremolata mixture.
  3. Loosen the skin of the chicken from the flesh and rub half the gremolata and butter mixture under the skin of the chicken. Rub the outside skin with sea salt and the rest of the gremolata and butter mixture.
  4. Stuff the chicken cavity with quartered lemons, thyme, and bay leaves.
  5. Roast the chicken according to size. If the skin is browning too quickly, cover with aluminum foil halfway through cooking time.
  6. Allow the chicken to stand for 10 minutes before carving.
  7. Garnish with lemon wedges, thyme and bay leaves and serve with rice pilaff.


  • Roast the chicken at 180°C for 30 minutes for every 500g.

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