Lemon And Thyme Roast Chicken
- 1 (4-7 pound) roasting chicken (organically raised, free-range, and air chilled if you can)
- 1 bunch fresh thyme
- 1 lemon, quartered
- 2 tablespoons softened butter
- 2 tablespoons z'atar
- kosher salt and ground black pepper to taste
- Preheat the oven to 400 ?.rnRemove the chicken giblets and rinse the chicken inside and out. Remove any excess fat and pat the outside dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the thyme and lemon.
- Truss the chicken by tying the legs together with kitchen string, and wrapping the wing tips tight to the body of the chicken. Rub the outside of the chicken with the softened butter and sprinkle again with salt, pepper and z'atar.
- Place the chicken on a rimmed, heavy sheet tray, or in a roasting pan, and place it in the oven. Calculate the cooking time by figuring 15 minutes per pound, plus an additional 15 minutes regardless of the size of the bird. For example, a 5.25 pound chicken would take (5.25 x 15) = 79 minutes + 15 minutes = 94 minutes total cooking time.rnYou may want to rotate the bird once during cooking to compensate for uneven temperature in your oven, but beside that, there is no flipping, rolling, basting etc. Just leave the little darling alone. When the time is up, remove it from the oven , place it on a cutting board, tent it with foil, and let it rest 10-15 minutes before carving.
roasting chicken, thyme, lemon, butter, kosher salt
Taken from food52.com/recipes/3309-lemon-and-thyme-roast-chicken (may not work)