| This recipe is liked by 0 person(s). |
|
Lemon-Thyme Roasted Chicken (Southern Living)
Nb persons: 5
Yield:
Preparation time:
Total time:
Source:
| Prep: 20 min Cook: 1 hr 35 min Other: 10 min | |
| 1 | lemon, cut in half |
| 1/2 medium | onion |
| 5-lb | whole roasting chicken |
| 1/4 cup | butter, softened |
| margarine, alternative | |
| 3 | garlic cloves, minced |
| 2 tsp | chopped fresh thyme |
| 1 tsp | coarse salt |
| 1 tsp | coarsely ground pepper |
| 1 cup | chicken broth |
| 1/2 cup | dry white wine |
| 2 Tbsp | all-purpose flour |
| Garnishes: | |
| fresh thyme | |
| roasted garlic | |
1. Place 1 lemon half and onion half into chicken cavity.
2. Stir together butter, garlic, and 2 tsp thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.) Rub half of butter mixture evenly under skin.
3. Tie ends of legs together with string; tuck wing tips under. Rub remaining half of butter mixture over chicken. Squeeze remaining lemon half over chicken. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan. Sprinkle with salt and pepper.
4. Bake at 450 degrees for 30 minutes.
5. Reduce heat to 400 degrees and bake for 55 -60 minutes or until a meat thermometer inserted into thigh registers 180 degrees., basting occasionally with drippings and turning own for even browning. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove to a serving platter, reserving drippings in pan. Cover chicken with foil. Let stand 10 minutes before slicing.
6. Add birth to reserved drippings in pan, stirring to loosen browned bits from bottom.
7. Whisk together pan drippings, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken. Garnish, if desired.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe