Another Roast Chicken Variation

28 Sep

You would think we would get tired of eating chicken since we have it so much. I think that is one of the reasons I am always looking for some way to do it just a little differently. Buying a whole chicken and roasting it is a great way to get several meals out of one dish. We usually have leftovers where we can use the chicken for another dinner, like a chicken salad or chicken tacos or something of that nature, chicken sandwiches for lunches and then I use the carcass to make chicken stock which we use for soups. A $6.00 chicken then turns into 4 or 5 meals, making it really worth the effort. You can also cut up the chicken yourself instead of paying extra for a package of parts in the store. It’s a little extra time and effort on your part, but it’s worth it. I made this simple roasted chicken recipe that I found from Kelsey Nixon of the Cooking Channel the other night and it came out great.

Roasted Chicken with Lemon, Garlic and Thyme

1 (6-pound) roasting chicken

4 tablespoons butter, softened

3 tablespoons fresh minced thyme, plus a handful for stuffing

4 cloves garlic, chopped

2 teaspoons fresh lemon zest

Salt and freshly ground black pepper

1 lemon, quartered

1 onion, coarsely, chopped

3 celery stalks

3 carrots, unpeeled and cut into thirds

1 onion, quartered

1 cup chicken broth

2 teaspoons all-purpose flour

Preheat the oven to 450 degrees. Rinse the chicken and pat it dry.

in a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt and pepper.

Season the cavity of the chicken generously with salt and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme and the quartered onion. Place the carrot, celery and chopped onion in the bottom of the roasting pan and place the chicken on top of the vegetables. Cross the legs and tir them with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tablespoons of the compound butter mixture underneath the skin, distributing it evenly. Spread the remaining compound butter over the entire surface of the chicken and then season the chicken generously with salt and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees and roast the  chicken until a meat thermometer inserted into the thickest part of the inner thigh not touching the bone registers 160 to 165 degrees, about 45 minutes. Transfer the chicken to a cutting board to rest for about 15 minutes. Remove the vegetables from the bottom of the roasting pan and set aside. Tent the chicken with aluminum foil to keep it warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top of the juices. Add the chicken broth to the roasting pan and place the pan over high heat. Bring the broth to a boil, scraping up any browned bits on the bottom of the pan.Return the pan juices to the pan and whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt and pepper. Serve alongside the roasted chicken.

The vegetables on the bottom of the pan serve like a roasting rack and lift the chicken up so it roasts better on the bottom. The vegetables also get the benefit of a lot of those juices, so I chose to peel the carrots first and then we had the vegetables as a side dish with the chicken, along with some green beans and wild rice. I used my trusty cast iron pan to do all this to make clean up easier and making the pan sauce easier when the chicken was done. The chicken fit perfectly in there anyway, so it worked out well. The flavor the compound butter provides the chicken was great and we got some nice crispy skin to boot. The chicken was very moist and done perfectly and will work well for other meals. it was also very easy to do and everything thing was done in not much over an hour, so it was great for a weeknight meal.

That’s all I have for today. Check back next time for some more recipes. I made a nice slow roasted pork last night that has a great recipe to it that is perfect for a Oktoberfest kind of meal, so check back for that. until next time, enjoy the rest of your day and enjoy your meal!


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Posted by on September 28, 2013 in Cooking, Dinner, Poultry


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