Salt-Rubbed Roast Chicken with Lemon & Thyme

Salt-Rubbed Roast Chicken with Lemon & Thyme
Photo by Scott Phillips

Ingredients

  • 1-½ tsp. freshly ground black pepper
  • 2 Tbs. chopped fresh thyme; stems reserved for stuffing the cavity
  • 3-½ lb. chicken, excess fat trimmed, rinsed inside and out and patted dry with paper towels
  • 4 cloves garlic
  • 3 Tbs. unsalted butter, melted
  • 1 lemon, quartered
  • 3 Tbs. coarse salt

Mix together the salt, pepper, and chopped thyme. Put the chicken on a rack in a roasting pan and pat the mixture all over the skin. Refrigerate uncovered overnight, or for at least 8 hours. Heat the oven to 400°F. Put the quartered lemon, garlic, and thyme stems in the cavity of the chicken. Br...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network