Roasted Chicken infused with Garlic,Thyme and Lemon (4-5 lb)

Roasted Chicken infused with Garlic,Thyme and Lemon (4-5 lb)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Chicken infused with Garlic,Thyme and Lemon (4-5 lb) calories by ingredient
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Introduction

Tired of plain old bland dry chicken! Kick it up several notches with this finger licking good roasted chicken! Leftovers from this chicken can be used to a delicious chicken salad, shred the chicken to make your enchiladas etc more flavorful and the skeleton can be used to make a great chicken broth. Tired of plain old bland dry chicken! Kick it up several notches with this finger licking good roasted chicken! Leftovers from this chicken can be used to a delicious chicken salad, shred the chicken to make your enchiladas etc more flavorful and the skeleton can be used to make a great chicken broth.
Number of Servings: 4

Ingredients

    1 (4 to 5 pound) roasting chicken
    2-3 tsp Kosher salt
    2- 3 tsp Freshly ground black pepper
    1 bunch of fresh Thyme (about 10-15 sprigs)
    2 lemons, halved
    1 head garlic, cut in half crosswise
    1 stalk of celery cut in about 2-3 pieces
    2 pats of butter, melted (unsalted or salted)

    *You can adjust salt and pepper according to taste.

Directions

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.

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