homegrownEats: Lemon Garlic Roast Chicken

Wednesday, April 2, 2008

Lemon Garlic Roast Chicken

Lemon Thyme

INGREDIENTS

4-5 lb whole chicken

8 whole cloves of garlic, smashed

5 fresh thyme stems

2 lemons, quartered

Extra Virgin Olive Oil

Salt/Pepper

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).

Alternatively:

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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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.