Roast Chicken With Garlic And Thyme Recipes

ROASTED CHICKEN WITH LEMON, GARLIC AND THYME

Steps:

• Let the butter and chicken stand at room temperature for 3o minutes or so.
• Preheat oven to 425 degrees.
• Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
• To prevent burning, tuck the chicken's wing tips under the body.
• Season the cavity of the chicken, liberally, with salt and pepper.
• Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
• Smash up the garlic cloves- the side of a knife does this well.
• Insert lemon, garlic and thyme into the cavity of the bird.
• Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great) Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
• Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
• Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh) will read 165 degrees.
• Garnish with sprigs of thyme.

ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME

Steps:

• Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
• In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
• Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
• Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
• Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
• Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
• Roasted Chicken Variations:
• Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
• Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

ROAST CHICKEN WITH LEMON, GARLIC & THYME

Steps:

• In a roasting pan or a stainless steel, oven-safe skillet, arrange around a gorgeous chicken leg quarter (at room temperature): 4 wedges of lemon (unwaxed), unpeeled cloves of garlic (which will steam in their paper shells), slices of red onion (unpeeled as well, 'cause why bother?), and a few sprigs of thyme.
• Drizzle the melange with olive oil and season with salt and pepper.
• At 425 degrees Fahrenheit, roast the bird for 45 minutes-do not peek.
• Remove from the oven, cover with foil, and let rest for ten minutes.

ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME

Steps:

• Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
• In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
• Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
• Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
• Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
• Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
• Roasted Chicken Variations:.
• Honey-Glazed Chicken:.
• Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
• Soy-Ginger Chicken:.
• Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME

Steps:

• Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
• Make chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
• In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
• Heat oven to 425°F Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375°F Continue to roast until the chicken is cooked through, about 40 minutes more.
• Spoon the olives and pan juices over the chicken and serve.