Roasted Chicken with Lemon, Garlic, and Thyme

Name: Roasted Chicken with Lemon, Garlic, and Thyme
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 carrots, unpeeled cut into thirds; 3 celery stalks; 2 teaspoons all-purpose flour; 3 Tbsps minced fresh thyme, plus 1 handful for stuffing; 4 cloves garlic, chopped; 1 lemon, quartered; 2 teaspoons fresh lemon zest; 237 milliliters low-sodium chicken broth; 1 onion, coarsely chopped; 1 onion cut into quarters; 6 servings Roasted Chicken Variations, recipes follow; 3 kilograms roasting chicken; 6 servings Salt and freshly ground black pepper; 4 Tbsps unsalted butter, softened

Roasted Chicken with Lemon, Garlic, and Thyme might be just the main course you are searching for. This recipe serves 6. One serving contains 1013 calories, 79g of protein, and 71g of fat. If you have roasted chicken variations, onion, garlic, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.

Ingredients you will need

Butter

Whole Garlic Cloves

Lemon Zest

Pepper

Thyme

Salt

Equipment you will use

Bowl

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion.

Ingredients you will need

Fresh Thyme

Whole Chicken

Pepper

Lemon

Onion

Salt

Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Ingredients you will need

Vegetable

Whole Chicken

Carrot

Celery

Onion

Equipment you will use

Kitchen Twine

Roasting Pan

Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly.

Ingredients you will need

Whole Chicken

Butter

Spread

Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Ingredients you will need

Whole Chicken

Butter

Pepper

Spread

Salt

Place the chicken in the oven and roast for 20 minutes. 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.

Ingredients you will need

Meat

Bone

Equipment you will use

Kitchen Thermometer

Oven

Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Aluminum Foil

Cutting Board

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top.

Equipment you will use

Measuring Cup

Frying Pan

Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan.

Ingredients you will need

Chicken Broth

Equipment you will use

Roasting Pan

Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper.

Ingredients you will need

Pepper

Broth

All Purpose Flour