roasted chicken with lemon and thyme-New recipe Number 1 for 2007
roasted chicken with lemon and thyme, originally uploaded by cwhf.
I actually made this last weekend but I've been lazy blogging. Recipe courtesy of cooking light. I wanted to try roasting unbrined to compare with my prior brined chicken.
Roasted Chicken With Lemons and Thyme (I didn't make the gravy)
1 6 pound roasting chicken
2 tsp hungarian paprika
2 tbsp chopped fresh thyme divided (lash me with a wet noodle, I subbed dried)
1 tsp salt divided
1 tsp freshly ground black pepper divided
2 lemons divided
1 tsp olive oil
Preheat oven to 425 F.
Remove giblets and neck from chicken, trim excess fat. Starting at neck cavity, loosen skin by inserting fingers, gently pushing between the skin and the meat. Combine paprika, 1 tbsp of thyme, 1/2 tsp salt, 1/4 tsp pepper; rub under loosened skin. Thinly slice 1 lemon and arrange slices under loosened skin. Cut remaining lemon in quarters and place inside chicken cavity with remaining thyme.
Place chicken on rack of broiler pan or roasting pan coated with cooking spray. Brush olive oil over skin (I used more like 1 tbsp). Cover chicken with foil and bake 30 minutes. Unocver and bake 50 minutes (more like 65 in my stove) or until an instant read thermometer reads 165 F inserted into thigh. Transfer to cutting board and allow to rest 15 minutes before carving.
I served with couscous and spinach sauteed with carmelized onions and capers. I was impressed how juicy this was even though it wasn't brined. I still would rank the brined bird a bit higher but C thought this one was just as good. Good to know for days we just want a quick chicken and don't want to bother to brine. Don't tell the gourmet police.
Without skin, 3 oz chicken + gravy in recipe as written = 3 points.