Ingredients
-
3
-
1 1/2
-
2
-
3 1/2
-
1
-
4
-
3
-
-
-
-
-
-
-
-
Directions
Salt-Rubbed Roast Chicken with Lemon & Thyme, From Tom Douglas of the Dahlia Lounge in Seattle I admit it – when I first saw the amount of salt in this recipes I thought, WHAT? but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to What can I say – it’s just delicious My favorite way to roast a chicken now You will be converted, too, once you try it Great with mashed potatoes , This was a great chicken I only used 1 tbsp salt and used it for the skin as well as inside the bird I greased my roasting pan, cut an onion into 8 pieces and put the chicken on top of that (I don’t have a small rack for chicken) I also placed some cut up potatoes and about 10 garlic cloves around the chicken During the last 20 min, I added some baby carrots What a beautiful dish! After 1 hour, the chicken wasn’t quite cooked through or browned enough (maybe an additional 20-30 minutes would be necessary?) but there were lots of delicious juices I didn’t taste much lemon, so I think I would place some lemon slices on top of the chicken next time I look forward to making this again! The bones are now in the slow cooker, on their way to making chicken stock!, I made this quite a while back but forgot to rate it I found that leaving the chicken uncovered really made the skin crispy when it was roasted I followed the recipe except used lemon pepper instead of regular pepper Easy to follow directions and nice flavors Thanks for posting, P4
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Steps
|
1
Done
|
Mix the Salt, Pepper and Thyme. |
|
2
Done
|
Lay the Chicken on a Rack in a Roasting Pan and Rub the Mixture All Over the Skin on Both Sides. |
|
3
Done
|
Refrigerate Uncovered Overnight or For at Least 8 Hours. |
|
4
Done
|
Oven to 400 Degrees F. |
|
5
Done
|
Put the Lemon Quarters, Garlic and Thyme Stems Inside the Cavity of the Chicken. |
|
6
Done
|
Brush the Chicken With Some of the Melted Butter. |
|
7
Done
|
Roast, Basting Every 20 Minutes or So (first With Melted Butter, Then With Any Fat and Juices Accumulating in the Pan). |
|
8
Done
|
the Chicken Should Be Done in About an Hour, but Make Sure by Testing the Thigh For a Temperature of 170 Degrees F. |
|
9
Done
|
Let the Chicken Rest For at Least 10 Minutes Before Carving. |
