The classic combination of lemon, garlic and fresh herbs makes this chicken recipe a perfect candidate for a traditional Sunday night meal. Vary the herbs depending on what you have on hand. Serve with Braised Cabbage and Bacon.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2013
- 3 tablespoons butter softened
- 2 1/2 teaspoons minced fresh thyme
- 4 cloves garlic grated or pressed
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 whole chicken (4 to 5 lb/ 1.8 to 2.25 kg)
- 1 lemon quartered
- 1 onion quartered
MethodIn small bowl, mix together butter, thyme, garlic, lemon zest and half each of the salt and pepper.
Remove giblets and neck (if any) from chicken; place lemon in cavity. Using fingers, gently loosen skin from breast meat, being careful not to tear skin. Evenly distribute butter mixture under skin to cover breast. Sprinkle with remaining salt and pepper; tuck wings under back.
Set chicken on rack in roasting pan; arrange onion around rack. Roast in 400ºF (200ºC) oven until starting to brown, about 30 minutes. Reduce heat to 375ºF (190ºC); roast until instant-read thermometer inserted in thigh registers 185ºF (85ºC), about 40 minutes.
Discard contents of cavity; tip juices into pan drippings. Transfer chicken to platter and tent with foil; let stand for 15 minutes before carving. Using spoon, skim fat from pan drippings; serve jus with chicken.
Nutritional facts Per each of 6 servings: about
- Fibre trace
- Sodium 243 mg
- Sugars trace
- Protein 29 g
- Calories 330.0
- Total fat 23 g
- Potassium 318 mg
- Cholesterol 127 mg
- Saturated fat 8 g
- Total carbohydrate 2 g
- Iron 12.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 10.0