I'm far from being a professional chef, but I'm a decent cook. And I'm a darned good baker. I think any decent cook should have a simple, but satisfying roast chicken recipe in their repertoire. It doesn't have to be their own recipe. For years I used Ina Garten's recipe. Well, I've been working on my own recipe for the past couple of months now and I think I finally have it down. A roast chicken that I can call my own and use again and again.
I start out with a dry chicken. No need to rinse the chicken, just dry it really well with paper towels. Then stuff that cavity!
I add a handful of fresh thyme sprigs, lemon wedges and a whole clove of garlic (which is optional, but sooo good). A generous seasoning of coarse salt and pepper finishes the recipe off. What results is the most perfectly juicy and flavorful bird with crispy skin. My husband and I devour it. This roasted chicken is marvelous.
Lemon & Thyme Roasted Chicken
Low-FODMAP, Gluten-Free, Dairy-Free
1 3.5 - 4 lb. chicken
1 lemon, quartered lengthwise, divided
1 handful fresh thyme (about 12 sprigs)
1 clove garlic, peeled, whole (optional or as tolerated)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
- Preheat oven to 375 degrees F.
- Remove any giblets from the cavity of the chicken and discard (or use how you wish). Thoroughly dry the chicken with paper towels. Place chicken breast-side up in a large roasting pan.
- Place 3 lemon quarters, the thyme sprigs and garlic in the cavity. Tie legs together with kitchen twine.
- Rub salt and pepper all over the outside of the chicken. Tuck wing tips up and under the neck part of the body (as illustrated here).
- Roast for about 1 hour and 30 minutes, or until chicken reaches an internal temperature of 165 degrees F (inserting thermometer in the thickest part of the thigh, not hitting any bone).
- Remove from oven and let chicken rest for about 15 minutes.
- Take the remaining lemon wedge and squeeze the juice all over the bird before carving. You can also sprinkle with some more fresh chopped thyme, if you like. Serve.