Friday, June 12, 2015

Roasted Chicken with Lemon and Thyme

Here is my favorite roasted chicken recipe.  I have to say, roasting a whole chicken is so much better than the individual parts.  It is so much more flavorful and that much more juicy.  This is a great rainy-day recipe for the summertime or a great meal with some potatoes for the cooler months.  It is succulent, juicy and has just the right amount of seasoning.  Hints of garlic and savory, tart lemon flavor the meat beautifully.  Everyone in the family is sure to enjoy!

Roasted Chicken with Lemon and Thyme
Serves 4-6

Cooking Spray
1 Onion, Peeled and Roughly Chopped
2-3 Carrots, Peeled and Roughly Chopped
2-3 Celery Stalks, Roughly Chopped
2 Tablespoon Dried Parsley
1 Tablespoon Dried Thyme
1 (5½-pound) Whole Roaster Chicken
2 Teaspoons Nature's Seasoning
1 Tablespoon Olive Oil
1 Lemons, Cut into Wedges
4 Teaspoons Chopped Garlic
1 Cup Low-Sodium Chicken Broth

Step 1:  Preheat oven to 450 degrees. Coat a 9x13 baking or roasting pan with cooking spray.
Add the onion, carrots and celery to the pan and top with parsley and thyme. Mix ingredients to evenly distribute them.

Step 2:  Time to prep the chicken!  Remove the giblet pack and neck (usually stored in the cavities).  Discard.  Rinse chicken with cold water and pat dry.  Starting at the neck, loosen the skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with Nature's Seasoning.  Next, add the garlic to the chicken cavity and rub into the flesh of the cavity.  Now, stuff the lemon wedges into that same cavity.  

Step 3:  Place the prepped bird on top of the vegetables in the roasting pan (place it chicken breast- side up).  Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes reduce heat to 350 degrees and bake chicken additional 45 minutes.

Step 4:  Remove the chicken from the pan and let it rest, covered with foil for 20 minutes. Place the vegetables into a serving dish.  Next, pour the liquid into fat a separator.  Once the liquid has settled/separated, use this as a sauce for your chicken.  Meanwhile, carve the chicken and serve with the vegetables and sauce.

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