Like I was saying (before I hit the wrong button ),I made this tonight for the 1st time and it was a hit with my Boyz.
Whole roasted lemon thyme chicken skin#
I do suggest seasoning it under the skin with some of the herb/oil mixture or herb butter paste. It is fabulously flavored and super moist. There are so many great roast chicken recipes, but I keep coming back to this one. This will be my go-to approach for roasting chickens! The skin came out very crispy using the high temp first. I was pleasantly surprised, and in particular the "gravy" was light with a subtle lemon taste. I was skeptical that this recipe would be much different from my own (oil, garlic, herbs). A clean, simple, delicious, filling meal for almost no effort. I serve it throughout the year and it never disappoints. The chicken is moist and flavorful and easy to make.
I served with garlic mashed potatoes which went well with the sauce. The chicken came out moist with a distinct lemon/garlic flavor. I noticed the thyme/olive oil/garlic mixture burned a bit so next time I will cook at a lower temp.
My only changes were to increase the amount of thyme a bit, add a bit of rosemary and put thin slices of lemon under the skin along with inside the cavity. Roast 30 minutes longer at 350 to prevent burning of the mixture. Start by roasting the chicken dry breast side down for 20 minutes with only salt and pepper then flip and coat with garlic thyme lemon mixture. With help from other reviewers and my own research I believe some key tweaks are: I will reiterate the positive reviews, this is a near perfect recipe. We liked it as much without the sauce as with. I normally dislike roasted chicken, but this was great. Question - Does anyone know if you can do this with a spatchocked chicken and if so, how much does it reduce the cooking time? Really fantastic for a winter dinner with some mashed cauliflower or potatoes, and really good with roasted veggies. I throw in a few lemon slices in the pan, extra garlic, some onions and more thyme and the pan gravy is to die for (make sure you strain it). I have made this over 30 times, it's my go too roast chicken. Serve chicken, passing pan-juice mixture separately. Season pan-juice mixture to taste with salt and pepper. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Mix flour into reserved 1 tablespoon garlic-thyme oil. Return broth mixture to same roasting pan. Add enough chicken broth to cup to measure 1 1/2 cups. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Bring to boil, scraping up any browned bits. Pour pan juices into large glass measuring cup. Tent chicken with aluminum foil to keep warm. Lift chicken and tilt slightly, emptying juices from cavity into pan. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180☏, about 1 hour 15 minutes. Rub all but 1 tablespoon garlic-thyme oil over.
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