I’m hungry. No surprise.
And I want chicken. Roasted rosemary lemon thyme chicken.
I want it so bad, that I am going to post the recipe for you in hopes that right this second, you will start making it and send it to me. I also hope that you have some sort of time device so that you can go back in time – just a bit – so you can make it and send it to me and it will get to here in the next 5 minutes.
If you don’t have a time machine, that’s okay too. I can wait…but not too long.
ROASTED LEMON THYME CHICKEN – SO GOOD YOU WILL FREAK OUT
- 1 hour to sit (optional, but recommended)
- 10 min to season
- 1 hour in oven
- optional: 5-10 min for pan juices (man, that sounds gross)
- 1 chicken, about 3 1/2 lb – BONUS POINTS IF YOU GET IT FREE RANGE
- olive oil
- sea salt
- freshly ground pepper
- fresh thyme leaves
- lemon (1 large or 2 small), cut into slivers
- sage or other seasonings/herbs
- white onion
- minced garlic
I am going to tell you now that for this recipe you will need an oven. Don’t have an oven? Just stop now.
If you are a halfway normal person and have access to an oven, you may now move onto the first step:
- Use olive oil to lightly coat a cast-iron pan or small roasting pan – the size of the pan should be able to hold the chicken comfortably. Always make sure the chicken is comfortable.
- Rinse chicken with cold water and pat dry with paper towels.
- Rub the outside of the chicken with the olive oil.
- If you have enough lemon (you will need enough for step 8), use a sliver or two to squeeze lemon juice onto the chicken.
- Sprinkle the skin and cavity generously with sea salt and pepper.
- Put chicken in fridge and let chicken stand one hour.
- After an hour has passed, preheat oven to 450°F. Don’t have an oven? What did I tell you earlier!?!?!
- Sprinkle the outside of the chicken with thyme (who doesn’t have time for that!?!? HA!) and just a little bit of rosemary. If desired, you can get all experimental and try using sage or whatever other herbs and seasonings you think you might enjoy. Place a few slivers of lemon in the cavity as well as under the wings. I also cut up a bit of white onion and a little bit of garlic (My name is Amber, and I am a garlic addict) and sprinkled that around the outside of the chicken as well as tucked some into the cavity. If desired, you can also try adding bay leaves in with the lemon and other stuff. I did all of this, except for adding the sage.
- Place the chicken, breast side up, in the prepared pan and roast, basting occasionally with the juices, for 30 minutes.
- Then, reduce the heat to 400°F and continue roasting until it is deep golden brown and the juices run clear when a thigh is pierced with a knife – this should be about 30 minutes more. So, in total, the chicken has been in the oven for approximately an hour (since 30 min + 30 min = 60 min = 1 hour).
- If you are neat and into cooking, you may have an instant-read thermometer. If so, insert it into the thickest part of a thigh away from bone when you think it is done – it should register 170°F. Don’t have an instant-read thermometer? Well don’t rush to the store to get one because you got a frickin chicken in the oven and your house could burn down while you’re gone, or worse, the chicken might be overcooked and you would have to start over. And you wouldn’t know this until you got back home from the store, and guessing you may not have all of these ingredients on hand to try again, you would then have to take ANOTHER trip to the store, then come home and start over. So moral of the story is, if you don’t have one, that’s fine.
- Once finished in the oven, transfer the chicken to a carving board and set the pan aside.
- Remove the lemon from the cavity and set aside.
- Loosely tent the chicken with aluminum foil and let rest for 10 minutes. That chicken is tired. It needs it rest. Don’t worry, we’re almost done.These next few steps are optional but delicious:
- Using a large spoon, spoon off as much of the fat from the pan juices as possible. When the lemon is cool enough to handle, squeeze its juice into the pan and then throw away or compost or whatever it is you do with the rinds.
- Add a few tablespoons of water to the pan, place over high heat, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Cook for a few minutes, until it is reduced by about a third.
- TIME TO EAT! Carve the chicken and arrange the pieces beautifully on a well designed platter that will aesthetically impress your guest(s). Or, garnish the chicken with leftover lemon and sprigs of thyme, then carve at table. Once ready to eat, spoon the pan juices over the top and serve immediately.
- AND GUESS WHAT! This serves 6. Or it should, at least. But it might be so good that you want so much of it that it might only serve 3…or 2…or 1…the one being: me.