Salt-Rubbed Roast Chicken with Lemon & Thyme

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


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

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


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