Lemon Thyme Roast Chicken

I love roast chicken.

bearfamilystrong.com | lemon thyme roast chicken

Not only is roasting a chicken pretty much the easiest thing in the world, but one chicken usually serves our family three meals at least. The week I made this bad boy, my husband and son were out of town and one four pound bird lasted me three full days for lunch and dinner. Basically I ended up eating leftover chicken over salad vegetables for lunch, and then for dinner I would heat up some of the chicken and serve it with a different vegetable each night (steamed snap peas on Monday, pan fried okra on Tuesday, and roasted green beans on Wednesday). Admittedly, if you are a person who enjoys variety in your meals and doesn’t like leftovers, this will definitely not work for you. But for me, it not only eliminated the need to plan additionally dinners, but it also saved me a ton of time in the kitchen!

bearfamilystrong.com | lemon thyme roast chicken

The other nice thing about roast chicken is that you can experiment with flavors. (See here and here). I usually throw a chicken in the crockpot which really saves time, but the chicken tends to fall apart and you don’t get the crispy brown skin that results in roasting a chicken in the oven. Just remember that if you are going to roast our chicken in the oven, it’s going to take about 90 minutes – so plan accordingly.

My personal favorite flavor combination of late has been super simple lemon and thyme, with a salt crust made with an herbs de provence salt blend I purchased while in Paris this summer. To recreate this salt at home, simply mix some coarse salt with herbs de provence – it’s as easy as that!

bearfamilystrong.com | lemon thyme roast chicken

Lemon Thyme Roast Chicken


one whole roaster chicken (organic free range if possible)

fresh thyme

butter, melted


herbs de provence

2 lemons


Preheat oven to 400 degrees F. Rinse and pat your bird dry. Give your bird a healthy melted butter bath, then cover liberally with the herbs de provence salt blend, making sure the chicken is evenly coated. Sprinkle a handful of chopped thyme over everything. Inside the cavity of your chicken, add two lemon halves, a handful of fresh time, and more salt if desired. Cut the second lemon into 4-6 wedges and tuck them into the roasting pan with the chicken. Bake at 400 for about 80 minutes, then remove from oven and rest an additional 10 minutes. Chicken should reach an internal temperature of 165F.

bearfamilystrong.com | lemon thyme roast chicken


Blueberry Lemon Iced Tea

Welcome! Come on in. Take a load off. Have a drink.

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There now, isn’t that nice and refreshing? Let’s pretend we’re sitting on rocking chairs on a long white wraparound porch, rocking away to the sound of cicadas and bluebirds as the afternoon sun casts long shadows in the yard. Can’t you just picture it?

Maybe not.

Well, anyway. I got this loose leaf blueberry bliss rooiboos tea from Teavanna, back in the middle of winter when it was freezing cold and I was drinking hot tea every. single. night. But then it got crazy hot and so obviously I stopped drinking hot tea, and so my lovely blueberry bliss rooiboos tea from Teavanna sat in my cupboard feeling unloved.

Why did I not think of making iced tea months ago?!

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I normally drink my iced tea unsweetened, but even for those who prefer sweet tea, this isn’t bad. Blueberry tea is naturally sweet, and the addition of fresh lemon slices makes it a perfectly fruity, citrusy refreshing beverage. Aaaah.


This tea is perfect for brewing a large batch and serving at a picnic alongside hamburgers, baked beans, coleslaw, and potato salad. I don’t know why I used those particular dishes but they seemed to be a good fit.

Picnic food. It’s where it’s at.

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Alternatively you can enjoy a tall glass of this tea while sitting on a porch watching the sun go down, or lying by the pool reading a good book, or sitting down to a dinner of grilled chicken and baked sweet potatoes. Again, just picked those foods out of thin air. But I think they’d work well, don’t you?

For the record, I also have strawberry puh-eh white tea, a “French spice quartet” black tea, lavender dreams green tea, loose leaf ginger tea…the list goes on. I can’t wait to see what other flavor combinations I can come up with! Plus, it certainly beats drinking plain water all summer long.

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There really isn’t even a recipe for something like this. I brewed two pots of blueberry tea, poured it over a pitcher full of ice and lemon slices, and stuck it in the fridge for a couple of hours to let the tea chill and the lemon infuse itself into the blueberry. Couldn’t be easier!


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