Perfect Roasted Chicken
Author: Ladles of Yum
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
- 1 organic, whole chicken (5 to 6 lbs.)
- Kosher salt
- Freshly ground black pepper
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 bunch of thyme (if you like thyme)
- Olive oil
- 2 cups chicken broth (just enough to cover the roasting pan and baste the chicken)
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets and rinse the chicken inside and out under cold water.
- Remove the excess fat with a chicken scissor.
- Pat the outside dry.
- Liberally salt and pepper the inside of the chicken.
- Stuff the chicken with both halves of lemon, all the garlic and the thyme (if using).
- Brush the outside of the chicken with the melted butter and lightly sprinkle with salt and pepper.
- Brush the roasting pan rack with olive oil and place the chicken on it.
- Pour the chicken broth in the bottom of the roasting pan.
- Roast the chicken for 45 minutes, basting as necessary (think browned not burned).
- Turn the chicken over and roast for the remaining 45 minutes or until the juices run clear when you cut between a leg and thigh.
- Slice the chicken onto a platter and serve immediately.
If you don't want to use butter, substitute it with olive oil.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2013/06/perfect-roasted-chicken/
3.2.1230