Wednesday, November 9, 2011

Lemon Herb Roast Chicken like Tastspotting

Here is my chicken...drum roll please!!

It is such a wonderful golden color. Perfect for eatting.

Lemon Herb Roast Chicken

The instructions here are for one chicken. If you’re smart like we are, roast two. If your oven has the space, go crazy and roast three.

1 chicken can serve 4 for dinner. Or one person 5-6 successive meals. You choose. Of course, with two chickens, you don’t have to.

1 whole chicken, giblets removed, rinsed, and patted dry with paper towels
about 2 tablespoons salt
black pepper
2 lemons, cut in halves
5-6 cloves garlic, peeled and gently smashed
4-5 sprigs fresh thyme

Preheat oven to 400°F.

Generously sprinkle inside chicken cavity with about 1 tablespoon salt. Place lemon halves, garlic cloves and fresh thyme inside cavity. Truss the chicken, loosely closing up the cavity and tying the legs together.

Sprinkle the outside of the chicken with the rest of salt (more if needed) and a few hard turns on the pepper mill. Place the chicken breast side up in an oven proof pan, and roast for about 1 hour, or until juices from the thigh run clear (or until a thermometer in the thickest part of the thigh registers at about 175°F).

Remove pan from oven and allow chicken to rest/cool for about 10 minutes.
The chicken was so good that when i attempted to pull the chicken leg off the chicken and the bone. Cooked to perfection.