Roast Chicken

Roast Chicken
Photo by Stefen Andersen

Ingredients

  • 1 bunch fresh thyme sprigs
  • ½ cup white wine or dry vermouth
  • Olive oil
  • Freshly ground black pepper
  • 3 lemons, cut into 1-inch chunks
  • 2 3- to 4-pound chickens
  • ½ teaspoon kosher salt
  • + 1 more ingredients
    • 1 head of garlic, separated into cloves

Rinse the chickens and pat dry. Heat oven to 375° F. Place the lemon and garlic in the chickens' cavities. Tie the legs together. Rub the birds with some oil, then sprinkle with the salt and lots of pepper. Tuck some thyme sprigs between the breasts and the thighs and wings. Put the remaining spr...

View full recipe at My Recipes

Comments

Variations on Roast Chicken

  • Roast Chicken
    • Freshly ground black pepper
    • 3-1/2 to 4-lb. whole chicken
    • 2 Tbs. kosher salt
    • 2 tsp. granulated sugar
    • 1-1/2 Tbs. olive oil
  • Roast Chicken
    • 1 lemon
    • Freshly ground black pepper
    • 12 cloves fresh garlic
    • Olive oil
    • 1 3-inch piece of fresh ginger
    • Salt, preferably Hawaiian
  • Roast Chicken
    • 1 young chicken (preferably less than 2½ pounds, but no more than 3½ pounds)
    • Salt
    • Whole black pepper in a pepper mill
    • 2 T unsalted butter


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