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Roasted lemon chicken with thyme and crushed potatoes

Recipe by: Dianna Brinch / Gourministeriet
Time: 2 hours
Serves: 4


Delicious roasted lemon chicken on rotisserie – a wonderful way of preparing a juicy chicken dish.

We have filled this tasty organic chicken with lemon wedges, garlic and lots of fresh thyme, and we have regularly brushed it with a good lemon/thyme marinade.

Our choice of accompaniment for this roasted chicken is crisp crushed potatoes with lots of parsley, garlic and Parmesan cheese.

Recipe for lemon chicken with thyme and garlic, fried on rotisserie.

Lemon chicken

  1. Heat up your grill to approx. 140-150° C (280-300° F).
  2. Clean the chicken well and place it on a cutting board.
  3. Cut the lemons into wedges and squeeze out the juice into a bowl. The wedges will be used to fill the chicken.
  4. Chop 3-4 thyme twigs and mix them with the lemon juice. Add oil and season to taste with salt and pepper.
  5. Take a nice handful of salt and season the inside of the chicken. Mix the lemon wedges with lots of thyme twigs and crushed garlic, and place this mixture inside the chicken. Close up the chicken using a tying needle.
  6. Rub some salt onto the outside of the chicken.
  7. Place the chicken on the rotisserie and brush some marinade onto it. Repeat regularly whilst the chicken is cooking. Grill your chicken in a closed grill for approx. 1½ hours until the skin is crisp and golden and the core temperature has reached 72° C (161° F).
  8. If the chicken needs more colour, turn up the heat but watch it closely.
  9. Let the chicken rest on a cutting board for approx. 15 minutes before cutting it.

Crushed potatoes

  1. Boil the potatoes at medium heat in salty water for approx. 30 minutes. The potatoes must be completely done but not overcooked.
  2. Drain the water from the potatoes and place them on a cutting board to allow the surface to dry a bit.
  3. Make a cross at the top of the potatoes with a knife and then carefully mash them, preferably using a potato masher, to create small tops.
  4. Place the potatoes in an oven proof dish or on a baking tray covered with greaseproof paper.
  5. Take a spoonful of the butter mixture, pour some on top of each potato and then add a fine layer of Parmesan cheese on top of the potatoes.
  6. Bake the potatoes in a preheated oven at 230° C (440° F) for approx. 20-30 minutes until they are golden and crisp.


  • 1 big free-range chicken
  • 3 crushed cloves of garlic
  • 2 lemons
  • ½ dl (0.2 cup) olive oil
  • A large handful of fresh thyme
  • Salt and pepper

Crushed potatoes

  • 1.2 kg (2.6 lbs) medium-sized potatoes
  • 80 g (3 oz) butter
  • 3 cloves of garlic
  • 3 cloves of garlic
  • 50 g (0.6 cup) finely grated Parmesan cheese
  • Salt and pepper