Low Iodine Lemon Garlic Roast Chicken
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
4.5(22)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 2 tbsp olive oil
- 1 tsp sea salt
Chef's tipSwap 1:1 for fine sea salt; adjust to taste. - ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- 4 cloves garlic, smashed and peeled
- 1 lemon, halved
- 4 sprigs fresh thyme
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the better it will brown.
- 2
In a small bowl, combine the olive oil, lemon juice, sea salt, black pepper, dried thyme, dried rosemary, and garlic powder. Stir until a uniform paste forms.
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