Lemon, Garlic, and Thyme–Roasted Chicken

Cooking_20October12_3001275I was browsing Foodgawker a few weeks ago and found what I thought would be a good recipe for chicken.  I usually simply roast my chicken in a Dutch oven with onions, carrots, and celery, but was looking for something new.  I was a little concerned with the addition of the lemon in the recipe, but decided to give the recipe a try.

The following recipe if for two chickens.

Recipe:  Lemon, Garlic, and Thyme–Roasted Chicken

Ingredients:

2 – Whole Chickens
2 – Lemons
1/3 cup – Olive Oil
4 – Heads Garlic
10 – Baby Onions (1 inch diameter or so)
20 – Sprigs Fresh Thyme

Instructions:

Preheat oven to 350 degrees.

Grate both lemons and combine with olive oil.  Halve and juice both lemons, and add juice to olive oil.  Strip the leaves from half of the sprigs of Thyme, and add the leaves to the olive oil. Add salt and pepper (to taste) to the olive oil mixture.

Separate the cloves from two of the garlic heads.  Cut the other two garlic heads in half.

Place the chickens breast up in a roasting pan, and place the garlic cloves and halves, as well as the lemon halves and onions around the chickens.

Stuff the remaining while Thyme springs in the chicken cavities.

Drizzle the olive oil mixture over the chickens as well as the garlic and onions.  Rub the chickens to ensure the chickens are completely coated in the olive oil mixture.

Cook chickens for approximately 90 minutes or until done. 

Remove from oven and let rest for 10 to 15 minutes.

Enjoy!

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The cooking time was 88 minutes with an internal temperature of 170. I let the chicken rest for 10 minutes.  In my opinion, the chicken turned out perfectly.  The skin was crispy and the seasoning was almost perfect.  The meat was very moist and juicy, and the legs and thighs, not really my favorite pieces, were excellent.  A perfect chicken.  The only item I may change in the future is that I would add a bit more salt next time.  I added about 1/2 teaspoon, but will increase this to 1 teaspoon.  I am not a salt fan, but this may be a case where more salt is needed.

As I mentioned, I was a bit concerned with the addition of lemon to the recipe, but in this case, the lemon was a fine addition.  While the chicken itself had little or no lemon flavor, the pan drippings had just enough lemon flavor to make a nice sauce to drizzle on the chicken, or as a dipping sauce, which is what I used it for.  The left-overs were wonderful also. 

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