Friday, June 10, 2011

Lemon and Garlic Roast Chicken

This recipe is adapted from Ina Garten's recipe on the Food Network

I made this recipe recently for the first time and was very pleased. I took the bacon out of the original recipe so it was healthier and instead added potatoes to the pot with the chicken and garlic which was AMAZING...


1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground long black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1 cup white wine
1/2 cup chicken stock


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the 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. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken.

Roast the chicken for 1 hour. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.

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