Salt-Rubbed Roast Chicken with Lemon & Thyme

Submitted by P48422

"From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, "WHAT?" but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes."

 

• Ready In: 9hrs
• Ingredients: 7
• Serves: 4

ingredients

• 3 tablespoons kosher salt
• 1 1⁄2 teaspoons fresh ground black pepper
• 2 tablespoons chopped freesh thyme, stems reserved to stuff into the cavity
• 3 1⁄2 lbs chicken, excess fat trimmed,rinsed inside and out and patted dry with paper towels
• 1 lemon, quartered
• 4 cloves garlic
• 3 tablespoons unsalted butter, melted

directions

1. Mix the salt, pepper and thyme.
2. Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
3. Refrigerate uncovered overnight or for at least 8 hours.
4. Oven to 400 degrees F.
5. Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
6. Brush the chicken with some of the melted butter.
7. Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
8. The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
9. Let the chicken rest for at least 10 minutes before carving.

Reviews

[Lizzie-Babette]

Just as good (if not better) cold! This chicken recipe is really scrumptious, AND I ran into problems, as I had a very lean chicken, so not much basting juice. It was still incredibly succulent, moist, flavorful, and excellent to snack on! PetitFour, fabulous recipe - thanks!

 

[sugarpea]

Incredibly juicy chicken! And beautifully browned as Mean Chef noted. I too, ran out of basting liquid as Lizzie-Babette did, so I just add a bit of water and the dried juices on the pan bottom dissolved into more basting liquid. I also agree with her that it's even better the second day. Makes terrific sandwiches. I plan to use the carcass to make a version of MissPenny's Turkey Gumbo. Terrific recipe!!

 

[MEAN CHEF]

Made this the other day for the first time. It was fantastic. Chicken was juicy and the skin was perfectly browned. Had no trouble with enough juices for basting after using up the melted butter.

 

[Jen in Victoria]

This was a great chicken. I only used 1 tbsp salt and used it for the skin as well as inside the bird. I greased my roasting pan, cut an onion into 8 pieces and put the chicken on top of that (I don't have a small rack for chicken). I also placed some cut up potatoes and about 10 garlic cloves around the chicken. During the last 20 min, I added some baby carrots. What a beautiful dish! After 1 hour, the chicken wasn't quite cooked through or browned enough (maybe an additional 20-30 minutes would be necessary?) but there were lots of delicious juices. I didn't taste much lemon, so I think I would place some lemon slices on top of the chicken next time. I look forward to making this again! The bones are now in the slow cooker, on their way to making chicken stock!

 

[Garlic Chick]

I made this quite a while back but forgot to rate it. I found that leaving the chicken uncovered really made the skin crispy when it was roasted. I followed the recipe except used lemon pepper instead of regular pepper. Easy to follow directions and nice flavors. Thanks for posting, P4.