Nothing satisfies like a delicious, juicy freshly roasted chicken, and it’s so easy to make. We make roasted a roasted chicken almost once a week. It offers an easy dinner and lots of left over chicken for salads and soup too.
1 5 lb roasting chicken
1-2 lemons (depending on size)
1 bunch of fresh organic thyme
4-5 peeled garlic cloves
2 tablespoons of butter, melted
Preheat the oven to 425 degrees.
Rinse the chicken inside and out (put any giblets or packaging aside) and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the cavity of the Chicken. Poke the lemons all around with a fork and stuff the cavity with the bunch of thyme, lemons, and garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast the chicken for 30 minutes breast side down. Turn over and roast for another hour, or until the juices run clear when you cut between a leg and thigh.
Remove to a platter and cover with aluminum foil. Let Chicken rest for 5-10 minutes before slicing.
Quarter some Yukon Gold Potatoes and toss in Olive Oil with Salt & Pepper and roast right along with your Chicken, soak up all the goodness~