I really think this is the best roast chicken I've ever made. I morphed the recipe from The Barefoot Contessa.
- 4-lb chicken
- a few sprigs of fresh thyme
- half of a lemon
- 1 head of garlic, halved crosswise
- 1 TBS of olive oil
- 1 large onion, thickly sliced
Preheat oven to 425. Rinse the chicken and pat dry with paper towels. Liberally salt and pepper inside of chicken. Stuff the cavity with the thyme, the lemon half, and as much of the garlic as you can cram in. (I have only managed to get half of the head of garlic inside.) Brush the outside of the chicken with olive oil and sprinkle with salt and pepper. Tie the legs together with kitchen string and place the chicken breast side up in a roasting pan. Scatter the onion slices around the chicken. Roast for about 1.5 hours or until done. Remove chicken to a platter and cover with foil while you make gravy with the pan drippings or until you are ready to carve.
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