Wednesday, April 2, 2008

Lemon Garlic Roast Chicken

Lemon Thyme


4-5 lb whole chicken

8 whole cloves of garlic, smashed

5 fresh thyme stems

2 lemons, quartered

Extra Virgin Olive Oil


Preheat oven to 400.

Rinse chicken and pat dry. Stuff cavity with garlic, thyme, and lemons. Rub outside with olive oil, sprinkle with generous amounts of salt and pepper. Set on rack, in roasting pan. Cook until internal temp reaches 165 (approximately 1 1/2 hours).


Instead of rack, roast over red potatoes and 1 inch sliced zucchini rounds. Toss zucchini and potatoes with olive oil, the leaves of two additional sprigs of thyme and 1/2 cup of chicken stock in bottom of roasting dish. Place chicken on top - roast as above.

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