Monday, February 18, 2008

Roast Chicken

This basic roast chicken is one of my go-to dishes. It is economical, makes the house smell wonderful and the leftover chicken can be used in countless ways.

1 roasting chicken (4-5 pounds)
1 lemon cut in eighths
1 small bunch of thyme
1 head of garlic, unpeeled and cut in half crosswise (optional)

Preheat oven to 425.

Rinse chicken and pat dry. Liberally sprinkle inside and out with salt and pepper. Stuff the cavity with lemon, garlic and thyme.

Roast for 1 1/4 to 1 1/2 hours. Cover and allow to rest for at least 15 minutes.

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