Roasted Chicken with Lemon, Garlic, and Thyme

TOTAL TIME: 1 hr 45 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 1 hr 15 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 (6-pound) roasting chicken
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons minced fresh thyme, plus 1 handful for stuffing
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh lemon zest
  • Salt and freshly ground black pepper
  • 1 lemon, quartered
  • 1 onion, coarsely chopped
  • 3 celery stalks
  • 3 carrots, unpeeled cut into thirds
  • 1 onion cut into quarters
  • 1 cup low-sodium chicken broth
  • 2 teaspoons all-purpose flour
    • Roasted Chicken Variations, recipes follow
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      Directions

      Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

      In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.

      Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

      Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

      Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

      Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.

      Roasted Chicken Variations:


      Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.

      Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

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      5

      Newest Ratings and Reviews

      Read all 19 reviews

      • on May 20, 2014

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        Very tasty chicken, although my 5 lb chicken had to cook longer than 45" even though I left my oven set at 450 degrees--my goof! It had a beautiful, brown, crispy skin and was so juicy and tender. I can't wait to try the soy-ginger variation next time but this one is a keeper.

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      • on April 21, 2014

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        I would have to say I expected a more flavorful chicken based on all the reviews. I did watch the video since it was a while since I saw Kelsey on TV. I used fresh garlic, fresh thyme, and the lemon zest and quartered lemon. The chicken was very moist but I would also credit Perdue on that. I followed the temp. and after reducing from 425, it took about an hour and 45 min. to get to 160. Carrots were still crunchy and I had not a single brown bit in the roasting pan, maybe because of vegetable rack? which Kelsey did use. I improvised and made a tasty gravy which you don't really need because the chicken is very moist. I will try again but giving only 3 stars at this time.

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      • on February 23, 2014

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        I'm a true believer of the roasted chicken thanks to Kelsey. Packed with perfect flavor combinations, I could eat the whole chicken by myself.

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