Roasted Thyme and Lemon Chicken with Root Vegetables
There is something very comforting in roasting a chicken. Everybody has their own ways of doing it, and of course they all think that way is the best. My favorite part of roasting a chicken is the vegetables that soak up all the chickens flavor roasting around the chicken. I also can’t forget the aroma that roasting a chicken puts into the air, love that too.
In my family you can usually find a chicken roasting on a Saturday or Sunday afternoon. The great thing about roasting a whole chicken is there is many different uses for the meat, and it makes great leftovers. You could make chicken soup with the bones, chicken salad, chicken sandwiches, chicken pot pie, or any recipe that involves chicken!
Now it’s your turn to roast a whole chicken. Don’t be worrying that there is too much food! You can always find uses for leftover chicken.
This recipe is from Ina Garten and is known as Perfect Roast Chicken. She’s right, it is perfect.
Here’s What You Need:
- a 3.5 pound chicken (or lager if you prefer)
- salt & pepper
- 1 large bunch of fresh thyme
- 1 lemon
- 1 head of garlic
- 3 onions
- 1/4 stick of melted butter about 2 tablespoons
- juice of lemon fro
- 3 carrots cut into chunks
- 3 parsnips cut into chunks
- 2 potatoes cut into cubes
- olive oil
What to do:
- Preheat the oven to 425 degrees. Melt butter and squeeze juice of lemon into the bowl to go on the chicken.
- Rinse and pat dry the chicken. Salt and pepper the whole chicken and put on a baking sheet. Stuff the cavity with half of the bunch of thyme, the leftover lemon, a head of garlic cut in half, and a whole peeled onion.
- Brush the outside of the chicken with the butter lemon mixture. Next place the carrots, parsnips, and potatoes around the chicken and sprinkle with olive oil, salt, pepper, and remaining thyme.
- Roast the chicken for 45 minutes to an hour (watch for the size of your bird) or until the juices run clear.
- Let rest for 20 minutes and serve with green vegetables.
- Yummy! Enjoy.