Roasted Chicken

UNADJUSTEDNONRAW_thumb_75bAuthor: The Food Allergy Foodie
Prep Time: 15 minutes
Cooking Time: 1 hour + 10 minutes to rest
Serves: 4

Ingredients
1 whole roasting chicken
10 garlic cloves, peeled
1 large bunch fresh thyme
1 lemon, halved and juiced
Olive Oil
Salt and Pepper to taste
Kitchen Twine (optional)

Directions

  1. Preheat the oven to 350 degrees.
  2. Remove the whole chicken from the packaging. Some whole chickens include the liver and neck in a separate pouch inside the cavity; remove this and discard if you don’t want to make broth. If you want to make broth, reserve this for later use.
  3. Wash the chicken, making sure to rinse the inside cavity. Pat dry with paper towel.
  4. In a roasting pan, drizzle about 1 tablespoon of oil on the bottom of the pan. You don’t want standing oil, but enough to coat the bottom of the pan.
  5. Peel 10 cloves of garlic.
  6. Juice one lemon. Keep the lemon halves, as you will put them in the cavity of the chicken.
  7. Wash the bunch of thyme. Take half of the thyme and chop finely. Reserve the other half of the bunch of thyme.
  8. Place the chicken in the pan, breast side up. Salt and pepper the inside of the cavity.
  9. Using a knife, gently lift the skin off the chicken. You don’t want to fully detatch the skin, but find little pockets that you can insert the garlic cloves into. Scatter the garlic cloves throughout the chicken and if you have any left over, place inside the cavity.
  10. Using a basting brush, brush olive oil over the entire chicken.
  11. Lightly pour the juice of one lemon over the chicken.
  12. Sprinkle the minced thyme over the chicken. Salt and pepper, to taste.
  13. Stuff the cavity of the chicken with the lemons, remaining thyme, and garlic. If you have kitchen twine, tie the chicken legs together.
  14. Place the chicken in the oven and let roast 30 minutes. After roasting for 30 minutes, use a pastry brush or baster to baste the chicken with the juices from the pan. Continue roasting for another 30 minutes or until a meat thermometer reads 165.
  15. Let rest 10 minutes before carving.
  16. You can put the cooked garlic in a bowl and use it as a garnish for the chicken or use it in your mashed potatoes.