Recipe by breezermom
This recipe is easy enough to do on a weekday, and delicious enough to serve for a Sunday dinner. It creates a really great tasting, moist chicken with very little effort! Please note: for the thyme, Zaar didn't recognize 1 tbsp + 1 tsp fresh thyme.
- 1587.57 g roasting chickens
- 2 small lemons
- 78.07 ml olive oil
- 44.37 ml fresh lemon juice
- 29.58 ml butter, melted
- 2 garlic cloves, minced
- 14.79 ml fresh thyme, minced (reduce by at least half if using dried thyme)
- 4.92 ml fresh thyme, minced (reduce by at least half if using dried thyme)
- 2.46 ml salt
- 2.46 ml pepper
- fresh parsley sprig
Directions See How It's Made
- Remove the giblets from the chicken, and rinse the chicken with cold water. Pat dry.
- Punch holes in the lemon rinds with a wooden pick. Cut the lemons in half. Place the lemon halves in the cavity of the chicken. (Sometimes I add a quarter or two of onion or celery pieces here). Truss the chicken; place the chicken, breast side up, on a lightly greased baking rack in a shallow roasting pan. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone.
- Combine the oil and the rest of the ingredients in a small bowl, stirring well. Brush the chicken with 1/4 cup of the oil mixture -- take the time to loosen the skin and rub some of the mixture into the meat, but make sure you oil the skin so it is deliciously brown and crisp.
- Bake, uncovered, at 375 degrees for 1 1/2 hours or until the meat thermometer registers 170 degrees, brushing occasionally with the remaining oil mixture. Remove the chicken to a serving platter. Let it rest for at least 5-10 minutes before carving.