Here's an old standby recipe of mine. I especially love to make a roasted chicken on Sunday (like this last Sunday), and serve with mashed potatoes and vegies. I love this particular recipe because the chicken is always tender and juicy, with crisp skin, and very flavorful. I like to buy the 2 pack of chickens at Costco. At $6.00 per chicken, this makes for an economical (and yummy) meal.
Roast Chicken
1 whole chicken (about 6 lb.)
1 T. butter, softened
4 sprigs fresh thyme
1 lemon
3 cloves garlic, peeled
1 large onion
Kosher salt and fresh ground pepper
Preheat oven to 425 degrees. Rinse the chicken inside and out with cold water and pat dry (including cavity) with paper towels. Cut onion into thick 1/4" slices and place them in 2 rows in a heavy duty roasting pan to form a bed for the chicken to rest on. Place the chicken on onions and tuck tips of wings under the bottom to keep them from burning. Put garlic cloves and thyme sprigs into cavity. Roll lemon on counter and pierce several times with a fork. Put lemon in cavity. Spread butter over entire exposed surface of the chicken. Sprinkle with kosher salt and fresh ground pepper. Bake for 1 1/2 hours (I generally find the length of time to be spot on). When you take the chicken out of oven let rest on cutting board for about 15 minutes before carving. You can take the drippings from the pan and make a gravy if you like. When carving I like to squeeze some of the lemon over the chicken.
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1 comment:
Sam wants me to make some of the recipes on your blog but I'm intimated! You're such a good cook!
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