Roasted Chicken infused with Garlic,Thyme and Lemon (4-5 lb)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (4 to 5 pound) roasting chicken2-3 tsp Kosher salt2- 3 tsp Freshly ground black pepper1 bunch of fresh Thyme (about 10-15 sprigs)2 lemons, halved1 head garlic, cut in half crosswise1 stalk of celery cut in about 2-3 pieces2 pats of butter, melted (unsalted or salted)*You can adjust salt and pepper according to taste.
PREHEAT OVEN TO 425 DEGREES F.
Step 1: Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry.
Step 2: Salt and pepper the inside of the chicken (I use half of the salt and pepper mixture for the inside and the other half for the outside.
Step 3: Stuff the cavity with the bunch of thyme (10-15 sprigs; honestly a few will go a long way if you don't have much), halves of lemons, and both garlic half's and celery.
Step 4: Brush the outside of the chicken with the butter and sprinkle with salt and pepper ( you can sub for olive oil but I have found butter leaves the skin with a nicer flavor and texture).
Tie the legs together with string and tuck the wing tips under the body of the chicken.
Step 5: Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes to rest.
Step 6: Slice and Enjoy!!!!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEAUTYNANDOUT.
Step 1: Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry.
Step 2: Salt and pepper the inside of the chicken (I use half of the salt and pepper mixture for the inside and the other half for the outside.
Step 3: Stuff the cavity with the bunch of thyme (10-15 sprigs; honestly a few will go a long way if you don't have much), halves of lemons, and both garlic half's and celery.
Step 4: Brush the outside of the chicken with the butter and sprinkle with salt and pepper ( you can sub for olive oil but I have found butter leaves the skin with a nicer flavor and texture).
Tie the legs together with string and tuck the wing tips under the body of the chicken.
Step 5: Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes to rest.
Step 6: Slice and Enjoy!!!!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEAUTYNANDOUT.
Nutritional Info Amount Per Serving
- Calories: 296.4
- Total Fat: 21.3 g
- Cholesterol: 70.5 mg
- Sodium: 643.0 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.3 g
- Protein: 20.3 g
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