Roasted Chicken With Lemon, Garlic, And Thyme
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (softened)4 cloves
Garlic (chopped)2 tsps
Lemon Zest (fresh)1
Salt2 tsps
All-Purpose FlourDirections:
1
Preheat the oven to 450 degrees F
2
Rinse the chicken and pat it dry
3
In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper
4
Season the cavity of the chicken generously with salt, and pepper
5
Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion
6
Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables
7
Cross the legs and tie with kitchen twine
8
Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly
9
Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper
10
Place the chicken in the oven and roast for 20 minutes
11
Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes
12
Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes
13
Tent the chicken with aluminum foil to keep warm
14
Pour the pan juices into a large glass measuring cup
15
Spoon the fat off the top
16
Add the chicken broth to the roasting pan and place over high heat
17
Bring to boil, scraping up any browned bits
18
Return the pan juices to the pan
19
Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes
20
Season the sauce to taste with salt, and pepper
21
Serve alongside the roast chicken
22
Roasted Chicken Variations: Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey
23
Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce