Roast Chicken

roast-chicken
Photo by Stefen Andersen
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4, with leftovers
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 465 calories
    • Fat 26 g
    • Sat Fat 7 g
    • Cholesterol 208 mg
    • Sodium 298 mg
    • Protein 52 mg
    • Carbohydrate 0 g
    • Fiber 0 g
    • Iron 3 mg
    • Calcium 31 mg

Ingredients

  1. Check 2 3- to 4-pound chickens
  2. Check 3 lemons, cut into 1-inch chunks
  3. Check 1head of garlic, separated into cloves
  4. Check olive oil
  5. Check 1/2teaspoon kosher salt
  6. Check freshly ground black pepper
  7. Check 1 bunch fresh thyme sprigs
  8. Check 1/2cup 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.