Lemon and Herb Roast Chicken
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Serve for your next Sunday Supper or your next casual dinner party! I discovered this recipe in Food and Wine Magazine.
- Ready In:
- 2hrs 15mins
- 2 tablespoons unsalted butter, softened
- 4 garlic cloves
- 1 garlic clove, minced
- 1⁄2 teaspoon rosemary, minced
- 2 rosemary sprigs
- 1⁄2 teaspoon thyme, minced
- 2 fresh thyme sprigs
- 1⁄2 teaspoon lemon zest
- pepper, freshly ground
- 4 lbs chicken, whole, room temperature
- 1 large onion, cut into 8 wedges
- 1 lemon, cut crosswise into 8 rounds
- 1⁄2 cup chicken stock or 1/2 cup low-sodium broth
- Preheat the oven to 425° and position a rack in lower third of the oven.
- In a small bowl, mix the butter with the minced garlic, minced herbs, lemon zest and season with salt and pepper.
- Rinse chicken and pat dry with paper towels.
- Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan.
- Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water to the pan.
- Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
- Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up.
- Add another 1/2 cup of water.
- Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
- Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board.
- Remove the rack from the pan and spoon off the fat.
- Set the pan over high heat.
- Add the stock and cook, scraping up any browned bits.
- Press the lemon to release the juices.
- Carve chicken and serve with pan juices.
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