thyme roasted chicken
I use this recipe often. I especially love it on chilly days. It warms up the house as it cooks for almost two hours at 425 degrees. The best part is the way it smells. There is something magical about the thyme, lemon and garlic combination.
The original recipe is Perfect Roast Chicken from The Barefoot Contessa Cookbook. I have deviated slightly from her recipe. The main difference is that she makes gravy with hers.
I like to make this recipe on Sunday nights. I make two chickens and then have all the leftover chicken for the week to throw on a salad or to have with sliced tomatoes for a healthy lunch.
The easiest way to get the meat off the chicken is to wait until it has cooled and use your hands. I put on a pair of kitchen gloves too.
Preheat oven to 425 degrees.
Ingredients:
1 large roasting chicken (5-6 pounds)
Kosher salt
4 tablespoons unsalted butter
Freshly ground black pepper
Fresh thyme (one large bunch)
1 lemon, halved
1 head of garlic, halved
Twine to tie up legs
Put butter in the microwave to melt. Wash the chicken inside and out. Generously salt and pepper the inside of the chicken. Place lemon, garlic and thyme in the cavity. Tie up the ends and put in a roasting pan. Brush the outside with butter and sprinkle with salt and pepper. Put chicken in the oven, set the timer and then you have an hour and 45 minutes to relax with a good book. Yeah right.
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