Roasted Half-Chicken with Lemon and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted half-chicken infused with fresh lemon and thyme, perfect for a comforting dinner. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs half chicken (about 2.5 lbs), lemon, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Rinse and pat dry 1 half chicken (about 2.5 lbs). Slice 1 lemon into thin rounds and mince 3 garlic cloves.
  2. Step 2: Rub the chicken all over with 2 tbsp olive oil, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Stuff the cavity with 4 fresh thyme sprigs and half the lemon slices.
  3. Step 3: Place the chicken skin-side up on a roasting pan and scatter the remaining lemon slices on top. Roast for 40-45 minutes until the skin is golden and juices run clear when pierced.
  4. Step 4: Let the chicken rest for 10 minutes before serving, allowing the juices to redistribute and flavors to meld.

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