Entrees » Lemon & Thyme Roasted Chicken
From the kitchens of Harvard University, Martin Breslin presents a perfectly roasted whole chicken with carrots, onions, lemon and thyme. This is an inexpensive way to get a couple of meals from one purchase. First, serve warm and crispy out of the oven for a great family meal. The next day any leftovers can be added to sandwiches, salads or tacos for lunch. Or just enjoy a couple of slices for a healthy afternoon protein boost.
Ingredients
- 3 lb whole chicken
- 6-8 garlic cloves
- 1 lemon, halved
- bunch of fresh thyme
- room-temperature butter
- salt
- pepper
- 1 carrot, rough chopped
- 1 large onion, peeled & quartered
Special Equipment
- roasting pan
- kitchen twine
- meat thermometer
How-to
- Preheat oven to 350º
- Wash and rinse chicken inside and out and place in a baking pan
- In the chicken cavity, add garlic, ½ lemon and thyme
- Loosen the skin and put butter under the skin and then rub butter all over chicken
- Squeeze juice of ½ lemon under the skin and all over chicken
- Season with salt and pepper on top and bottom
- Arrange carrots and onions around chicken and bake 40 minutes at 350º for 40-45 minutes or until chicken is golden-brown and reaches an internal temperature of 165º
- Let chicken rest for 20 minutes, carve and serve
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