Author Notes
This roast chicken is great the day of, or as leftovers in salads, stirfries, or a chicken pot pie. —Lauren Broidy
Ingredients
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1
whole chicken
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2
yellow onions
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1
bulb of garlic
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3
yukon gold potatoes, large dice
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1
lemon
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1
bunch of thyme
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3 tablespoons
of extra virgin olive oil
Directions
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Preheat your oven to 425 degrees.
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Clean your chicken of the giblets and pinfeather. Pat dry with paper towels.
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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.
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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.
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In a small bowl, mix the olive oil and the thyme leaves. Rub all over the chicken. Sprinkle liberally with salt and pepper.
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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.
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