March 10, 2013 by Emily
I don’t know where my love of roast chicken comes from…I don’t recall my parents ever making it during my childhood, but it just screams sit down sunday dinner to me.
Sitting down to a put together meal with Alex has become something important to me. Our work schedules are pretty different and we don’t always get time together where we don’t have to talk about renovating the house, wedding plans or work. So when we know we’ll be having one of those evening I tend to make something a little special.
Roast chicken has a lot of pomp and circumstance, but is really the most simple meal to make.
What You’ll Need:
A 5-6 lb Chicken
1 Lemon Cut in half
3 Tablespoons Softened Butter
1 Tablespoon Chopped Fresh Thyme
1 Teaspoon Minced Garlic
3 Large Carrots Peeled and cut into 2 inch pieces
1 lb New Potatoes cut in half
1 Onion cut into wedges
Salt And Pepper
1-Preheat the over to 425 degrees. 2-Salt and pepper the inside of the chicken and place the cut lemon into the cavity. 3-Mix the Softened butter, thyme and garlic together. 4-Push your fingers under the breast skin to make room for the butter mixture then press the mixture under the skin on each side of the breast. Spread the remaining 1 tbsp of butter on the outside skin of the chicken. 4-Place the chicken breast up on rack in a roasting pan and place in the over for 30 minutes. 5- Remove the pan from the oven and put the root vegetables and onion into the bottom of the pan. 6- Return the pan to the oven and continue cooking until the internal temperature of the thigh meat reads 165 degrees on an instant read thermometer. 7- Let the chicken rest 10 minutes before serving.
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