- This is one of my absolute favorite chicken recipes. This is an adaptation of a recipe from Epicurious. While some of their recipes are a bit complicated or involve too many exotic ingredients this one is solid gold.
- It always comes out deliciously moist and earns huge raves from whoever is over. Also the high roasting temperature gives the chicken a beautiful golden color. The recipe calls for a whole chicken but works great with thighs and breast meat.
- INGREDIENTS
- 3 tablespoons thyme
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, chopped
- 2 teaspoons grated lemon peel
- 1 7-pound roasting chicken
- 1 lemon, quartered
Preheat your oven to 230°C/450°F.
Mix thyme, olive oil, garlic and lemon peel in a bowl. Rinse the chicken and pat it with paper towels until dry. Place chicken in roasting pan and rub all the garlic-thyme oil over it. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string.
Roast chicken 20 minutes. Reduce oven temperature to 190°C/375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 82°C/180°F, about 1 hour 15 minutes. Move the chicken onto a serving platter and enjoy!
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