Garlic and Herbs Roast Chicken
For an even more flavorful chicken use fresh herbs (parsley and thyme can be substituted) Servings: 4 Ingredients 1 [3 to 3 ½-pound / 1.4 to 1.6-kg] air-chilled roasting chicken 3 unpeeled cloves garlic 1 handful fresh parsley sprigs 1 handful fresh thyme sprigs 1 small lemon 1 tablespoon [15 mL] olive oil 1 teaspoon [5 mL] fresh thyme leaves Salt and pepper to taste Directions Preheat oven to 450 degrees F (230 degrees C). Remove any string from the chicken; remove neck and giblets [reserve for stock if desired]. Remove and discard any excess fat from the cavity. Tuck wing tips under the chicken; transfer chicken to already oiled rack in a roasting pan. Crush garlic cloves using the flat side of blade of a large knife. Fill the cavity with crushed garlic cloves, parsley sprigs and thyme sprigs. Half lemon; squeeze the juice all over the chicken then add lemon halves to the cavity. Drizzle chicken with olive oil; massage into the skin of Brest, thighs, legs and wings with the palm of your hand. Top chicken with time leaves; salt and pepper. Roast chicken in preheated oven for 30 minutes. Lower oven temperature to 375 degrees F [190 degrees C]. Roast chicken for 45 to 60 minutes more, until a meat thermometer inserted into the thickest part of thighs registers 185 degrees F [85 degrees C] and juices run, no longer pink, clear when pierced into thickest part of thighs. Transfer done chicken onto large serving plate. Loosely covered with al foil, leave chicken to rest for 10 minutes before carving. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
