Recipe by P4
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.
Top Review by 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!
- 44.37 ml kosher salt
- 7.39 ml fresh ground black pepper
- 29.58 ml chopped freesh thyme, stems reserved to stuff into the cavity
- 1587.57 g chicken, excess fat trimmed,rinsed inside and out and patted dry with paper towels
- 1 lemon, quartered
- 4 clove garlic
- 44.37 ml unsalted butter, melted
Directions See How It's Made
- Mix the salt, pepper and thyme.
- Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
- Refrigerate uncovered overnight or for at least 8 hours.
- Oven to 400 degrees F.
- Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
- Brush the chicken with some of the melted butter.
- Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
- The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
- Let the chicken rest for at least 10 minutes before carving.