Wednesday, January 20, 2016

Lemon Garlic Roasted Chicken

I'm making a roast chicken tonight.  It's a very simple recipe that has evolved over time into a one pot wonder.  Easy to make and delicious.

Here's the recipe:

Pre heat oven to 425 degrees

4-5 peeled potatoes cut into quarters
4-5 peeled carrots cut into 1 inch pieces
1 4-5 pound whole chicken
1/4 cup butter - melted
1 lemon quartered
8-10 cloves of garlic - unpeeled
Fresh thyme sprigs (or dried if that's what you have)
4 slices bacon

Placed the potatoes and carrots in a roasting pan (I used a 8x10 casserole pan).  Toss with salt and pepper.  Remove any bags inside the chicken (I typically just toss these, but you may utilize if you like for something).  Pat dry the inside of the chicken with paper towel.  Salt the inside of the chicken well.  Place the chicken on top of the potatoes and carrots.

Stuff half of the lemon wedges and half of the garlic cloves and thyme sprigs inside the chicken.  Tie the legs together with cooking string (not a requirement).  Place the remaining lemon, garlic and thyme in the corners area of potatoes and carrots.  Brush the chicken with the butter, pouring all the butter over the chicken.  Season well with salt, pepper and thyme.  Lay the strips of bacon over the chicken.  Put into over and cook for one hour.

Chicken prior to going in the oven
At the one hour mark, carefully remove the bacon (place on the serving tray and serve with the dinner).  Continue cooking the chicken for another 30 minutes.  (If you have a smaller chicken...say closer to 3 pounds, you may only need an additional 20 minutes.)  Remove chicken from oven and place the chicken on a cutting board.  Tent with foil and let it rest for 15 to 20 minutes.  Place the potatoes and carrots in a covered dish.

Cut up the chicken and serve with the potatoes, carrots and bacon.  Dinner!

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