- One 4-pound 8-ounce roasting chicken
- 1 tsp freshly ground black pepper
- 1/2 teaspoon salt
- 2 large lemons
- 6 garlic cloves, peeled
- Six 4" fresh thyme sprigs or 2 teaspoons dried thyme leaves
- Additional fresh thyme sprigs, to garnish
Preheat oven to 350deg F. Sprinkle chicken cavities with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt. On work surface, roll lemons, pressing down slightly with heel of your hand, (go easy since I know you weight train, press lightly) until softened. With skewer or toothpick, pierce each lemon 15 times about 1" deep. Place pierced lemons, 5 garlic cloves and thyme into large cavity of chicken; place remaining garlic clove into small cavity. Truss chicken. Sprinkle chicken evenly with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Place chicken, breast-side up, onto rack in large roasting pan; roast 2-2 1/4 hours, until chicken is cooked through and juices run clear when pierced with fork or meat thermometer inserted into thickest portion of thigh registers 180deg F. Remove from oven; let stand 10 minutes. Remove and discard skin from chicken and lemons, garlic and thyme from cavities; carve chicken. Serve garnished with additional thyme sprigs.
Lemon-Thyme roast chicken can be served with almost anything! Brown rice and salad, garden vegetables with bolied whole potatoes, roast vegetables...use your imagination!
Hi sorry for the silly question, new to all this. Is the nutritional breakdown for these meals per 100g?
great meal, had it with steamed asparegus and brocolil. Deffinately one for the books
Wonderful meal I had it with sweet potatoes and steamed broccoli. I added apple pie as a dessert since I need the calories to gain, (i'm an ectomorph).