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Author Notes: This roast chicken is great the day of, or as leftovers in salads, stirfries, or a chicken pot pie. —Lauren Broidy
- 1 whole chicken
- 2 yellow onions
- 1 bulb of garlic
- 3 yukon gold potatoes, large dice
- 1 lemon
- 1 bunch of thyme
- 3 tablespoons of extra virgin olive oil
- Preheat your oven to 425 degrees.
- Clean your chicken of the giblets and pinfeather. Pat dry with paper towels.
- Slice one of the onions and largely the potatoes and place at the bottom of the roasting pan. Place the chicken on top of the vegetables.
- Quarter the lemon and the other onion and place inside the chicken. Slice the garlic bulb, skin on, crosswise and put in the cavity of the chicken.
- In a small bowl, mix the olive oil and the thyme leaves. Rub all over the chicken. Sprinkle liberally with salt and pepper.
- Roast for 1 1/2 hours, until the chicken is cooked through. Remove the chicken from the oven and cook the vegetables for another 10-15 minutes. Allow the chicken to rest for 20 minutes before carving.
- This recipe was entered in the contest for Your Best Chicken