Roast Chicken

Photo by Stefen Andersen

Ingredients

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

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

- 2 Tbs. kosher salt
- Freshly ground black pepper
- 2 tsp. granulated sugar
- 1-1/2 Tbs. olive oil
- 3-1/2 to 4-lb. whole chicken
Roast Chicken
- 1 3-inch piece of fresh ginger
- 12 cloves fresh garlic
- Salt, preferably Hawaiian
- Freshly ground black pepper
- Olive oil
- 1 lemon
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