Roast Chicken

Roast Chicken
Stefen Andersen
 
Serves 4, with leftovers
preparation
20
minutes
cooking
120
minutes

Ingredients

2
3- to 4-pound chickens
3
lemons, cut into 1-inch chunks
1
head of
garlic, separated into cloves
olive oil
1/2
teaspoon
kosher salt
freshly ground black pepper
1
bunch fresh thyme sprigs
1/2
cup
white wine or dry vermouth

Directions

  1. Rinse the chickens and pat dry. Heat oven to 375° F.
  2. Place the lemon and garlic in the chickens' cavities. Tie the legs together. Rub the birds with some oil, then sprinkle with the salt and lots of pepper. Tuck some thyme sprigs between the breasts and the thighs and wings. Put the remaining sprigs in the roasting pan and place the chickens on top. Roast for 1 1/2 hours or until an instant-read thermometer inserted in the thickest part of a thigh reads 180° F.
  3. Remove the chickens to a platter. Pour any juices that accumulate back into the pan. Discard the thyme. Place the pan over medium heat, add the wine, and bring to a boil, scraping up any brown bits from the bottom. Pour the pan juices into a cup and place in the freezer for about 10 minutes to hasten the separation of the fat.
  4. Discard the fat and heat the remaining juices in a saucepan or in the microwave. Serve with one of the chickens. Wrap and refrigerate the other chicken for another meal.
Jane Kirby
January 2004

Nutritional Information

  • Per Serving
  • Calories 465
  • Calcium 31 mg
  • Carbohydrate 0 g
  • Cholesterol 208 mg
  • Fat 26 g
  • Fiber 0 g
  • Iron 3 mg
  • Protein 52 mg
  • Sat Fat 7 g
  • Sodium 298 mg
What does this mean? See Nutrition 101.