Time 1h45m Yield 6 servings Number Of Ingredients 14 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.
Time 1h55m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl. Add the chicken, potatoes, red onion and lemon wedges to a sheet pan. Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart. Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.
Time 1h45m Yield 6 serving(s) Number Of Ingredients 13 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.
Time 35m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 1h15m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking. Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs. Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they’re completely under the chicken. Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it. To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Yield 4 servings Number Of Ingredients 7 Steps:
Put oven rack in upper third of oven and preheat oven to 500°F. Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep). Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.
Yield Makes 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 450°F. Mix first 4 ingredients in bowl. Rinse chicken; pat dry. Place chicken in roasting pan. Rub all but 1 tablespoon garlic-thyme oil over. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string. Roast chicken 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Tent chicken with aluminum foil to keep warm. Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan; place over high heat. Bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Add enough chicken broth to cup to measure 1 1/2 cups. Return broth mixture to same roasting pan. Mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Season pan-juice mixture to taste with salt and pepper. Pour into sauceboat. Serve chicken, passing pan-juice mixture separately.
Time 1h55m Number Of Ingredients 11 Steps:
Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside. Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic. Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins. To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
